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Paleo Butternut Squash Crab Bisque
Prep Time
10
mins
Cook Time
1
hr
Total Time
1
hr
10
mins
Warm up with a mug full of this delicious crab bisque brimming with the natural sweetness of apple along with my favorite winter squash.
Course:
Appetizer, Main Dish, Soup
Cuisine:
American
Servings
:
4
servings
Ingredients
1
tbsp
coconut oil
1
med
sweet onion, chopped
1
large
Granny Smith apple, peeled & chopped
2
tsp
minced garlic
1
16-oz package
(16-oz) package frozen butternut squash cubes, thawed
1
15 to 16 oz can
full fat coconut milk
1
cup
seafood stock
3/4
tsp
ground cinnamon
1/2
tsp
salt
1/2
tsp
ground black pepper
1/2
tsp
cayenne pepper
12
oz
lump crab meat
Garnish:
minced Italian parsley
Instructions
Add coconut oil to large stock pot and heat over medium heat.
Saute onion and apple for 5 to 10 minutes, or until softened, stirring constantly.
Add garlic and sauté until fragrant, about 1 to 2 minutes.
Add butternut squash, seafood stock, coconut milk, and cinnamon; bring to a boil.
Cover, reduce heat to low, and simmer for 45 minutes.
Blend with immersion blender until smooth, and season with salt, black pepper and cayenne – adding more or less, to taste.
Stir in lump crab meat and continue to simmer soup for approximately 5 minutes or warmed through.
Garnish with chopped Italian parsley and additional sprinkle of cayenne.