Seafood Delight: Roasted Butternut Squash Curry Soup with Kale, Peppers and Crab
I love finding new tasty recipes to share and loved seeing my old high school classmate start a business and post pictures of the most wonderful treats. This recipe uses crab meat and coming from Baltimore seafood is king. I hope you find this recipe easy and a delight!
2 butternut squash, halved
1 red bell pepper, chopped
1 yellow onion
About two cups of fresh kale, chopped
1 pound of lump crabmeat (picked for shells if necessary)
1 box of organic low sodium chicken stock or vegetable stock
1 cup of skim milk
Curry Blend: 1 tbsp of yellow curry powder plus a tsp each of the following:
Cumin ( I like a little extra so I add 2)
Ground Coriander Seed
Cilantro for garnish
Rub the butternut squash halves with olive oil, sprinkle with salt and pepper and place skin side up on a cookie sheet. Roast in a 375 degree oven for about 25-30 minutes, until squash is finger soft. Set aside until cool enough to handle.
Add a tbsp of olive oil to a 6 quart Dutch oven or other large soup pot over medium heat. Add your peppers, onion and kale. Sprinkle with salt and pepper and cook down until veggies are soft.
Using a large spoon, separate the flesh from the skin by scooping and scraping out of the shell and add it to a blender; discard the skins. Purée squash and slowly add half the stock. Add the puréed squash to veggies in the pot and stir in remaining stock and milk. Let simmer for 15 minutes. Begin adding your curry blend, season with salt and pepper and simmer until satisfied with flavors. Adjust as needed. Add crab meat and/or shrimp if desired and let summer an additional 10 minutes. Serve with chopped cilantro.