Butternut Squash Soup

Ingredients

• Butternut Squash1 large (3–4 lbs)
• Butter½ lb
• Salt2 tsp
• Pepper1 tsp
• Chicken Stock2–3 cups
• Heavy Cream1 cup
• White Truffle Oil (optional)1 tsp

• Lump Crab½ lb
• Green Onions, finely chopped2 stalks
• Fresh Lemon Juice1 tbsp
• Salt½ tsp

Method

1. Roast the squash. Cut squash in half lengthwise, remove seeds. Place cut side down on a well-oiled baking sheet. Bake at 375°F for 45–60 minutes until very soft to the touch.
2. Process. Spoon the squash flesh out of the shell into a food processor. Add butter, salt, and pepper. Process until very smooth.
3. Build the soup. Transfer to a pot. Add 2 cups of chicken stock and stir until smooth. If too thick, add the remaining cup of stock — the soup should be thick but pourable. Bring to just before boiling.
4. Add cream. When hot, stir in the heavy cream and heat again until hot but not boiling. Adjust seasoning.
5. Make the crab salad. Toss lump crab, green onions, lemon juice, and salt together in a bowl. Chill until ready to serve.
6. Serve. Ladle soup into bowls. Top each with 1 tablespoon of crab salad and a light drizzle of white truffle oil.