I am pleased to partner with Louis Kemp Crab Delights® for this sponsored post
“That soup, that soup is amazing. It’s better than what most restaurants make. You could open a restaurant with that soup.”
These are pretty powerful words, considering that they came from one of my most critical, food-obsessed friends. This is a friend who has traveled the world, eaten at multiple Michelin-starred restaurants in France and the U.S., and is always on top of the food scene in Boston.
The comment was made at a New Years party several years back. We were doing a potluck of sorts. My friend assigned each guest a particular dish to bring, which he then paired with a specially chosen wine.
My soup, inspired by something I had tried at the now-defunct Upstairs on the Square, took a simple blended butternut squash soup and elevated it by adding crabmeat and mushroom essence. We paired the final product with a beautiful champagne (Krug!) and it was divine.
It’s a gorgeously elegant and luxurious soup.
But guess what? It’s also very, very easy to make.
I’ve scaled the same soup and served it as a butternut squash crab “shooter” (or amuse bouche?) to fifty guests at my company’s Thanksgiving potluck last year. I love how simple and scaleable this soup is.
After all, it involves just a few ingredients.
Of course butternut squash is key. I regularly get them through my farm share, so I always seem to have some on hand. Chop up one butternut squash into 1-inch chunks.
You’ll need aromatics. I usually use yellow onions, but you could also use shallots, or any other type of onion, really.
In a saucepan, saute onions with olive oil until they are nicely softened, about 5-10 minutes. Add butternut squash and broth. Bring to a boil and then simmer until the butternut squash is soft, about 15 minutes. At this point, if you want to add umami, you can optionally add mushroom powder.
Blend!
I use the “Soup” setting, though I usually only let it run for about 30-40 seconds since I don’t need the blender to heat up my soup for me since it’s already warm. I would highly recommend using the highest powered blender you have. The high-powered blenders will achieve that ultra-creamy texture we’re looking for here.
If you’re going fancy, get some real crab. For pre-packaged ones, opt for the highest quality (i.e. more expensive) you can find. More likely than not, the crab will be sweeter and more flavorful. If you’re really ambitious, feel free to steam your own crabs and pull out the crab meat (!). I’ve never done, that, but I’m sure it would be amazing.
For a simpler, more affordable home meal, you can just as easily substitute real crab with a surimi-based product like Crab Delights. Crab Delights are made from Alaskan Pollock (a sustainable white fish often used in fish sticks) and real snow crab.
The Japanese are best known for using surimi in the form of kamaboko (that pink colored fishcake in ramen noodle bowls!). The Chinese love using fish cakes and fish balls in hot pots. I grew up with this stuff. It’s great because it’s healthy, low in fat, and high in omega-3.
Chop up the Crab Delights into pretty small pieces.
To serve, put a spoonful of crab (or Crab Delight) at the bottom of the bowl. Add the butternut squash blended soup, and then finish by sprinkling more crab on top. Garnish with sprinkled chives or the herb of your choice (but preferably not something too strong!).
Enjoy!
Butternut Squash Crab Soup
1 butternut squash (1.5 to 2 lbs), peeled and chopped into 1-inch chunks
1 onion, sliced
1 teaspoon olive oil
4 cups chicken broth (1 carton)
4 – 8 oz Crab Delights (or fresh crabmeat)
optional – fresh chives, mushroom powder
- Over medium heat, saute onions in olive oil for 5-10 minutes, or until softened and slightly caramelized.
- Add butternut squash and chicken broth. Bring to a boil and then reduce to a simmer for about 15 minutes, or until the squash is soft and fully cooked.
- Optionally stir in 1/2 tsp of mushroom powder (or more, to taste).
- Blend on high (or soup setting) for about 30-40 seconds, or until the soup is creamy.
- Mince Crab Delights (if fresh crab, pull apart the crabmeat into small, bite sized pieces).
- To serve, add a spoonful of crab meat on the bottom of the bowl. Add a ladle of soup. Garnish the top with more crab and optionally chopped chives.
GIVEAWAY!
I am thrilled to be able to give away a prize pack that includes a gorgeous tri-ply stainless steel 9-piece cooking set, a Global Grub sushi making kit, (both pictured below), and a bunch of surimi products. My recipe will be competing with a bunch of other ones at the Louis Kemp Facebook page. Please head over there and vote if you’d like. 🙂
To enter the Giveaway, comment below letting me know your favorite easy, crowd-pleasing dish to make. If you don’t cook, you can comment on your favorite easy, crowd-pleasing dish to eat. 😉
Giveaway ends January 31, 2016 at Midnight, Eastern Standard Time. Winner will be chosen at random and will contacted via the email address provided. If no response is received with 24 hours, a new winner will be chosen.
I’m a dessert girl, so I love making a batch of my chocolate caramel bars. It’s always been a crowd-pleaser, and I’m always asked for the recipe! 🙂
We love making a baked bread bowl dip. It’s always been a crowd-please and friends ask us to bring this to parties all the time. 🙂
I do roasted seasonal vegetables every year for my office holiday potluck. There is never any left and I always get compliments. They are so easy, salt, pepper and olive oil.
I have a bunch of go to recipees that can be made quickly and that travel well. Appetizers seem to be my specialty and my favorite recipe is jalepeno popper dip… it is easy, travels well, and is always a hit.
I love making French toast. It’s easy, delicious, and something everyone loves!
My favorite dish to make is mainly for breakfast/brunch but I like to make a quiche or egg bake. Super easy and delicious!
I’ve made butternut squash soup before but never thought of adding crab, yum!
Barbecue mini meatballs never fail to run out at a potluck for some reason!
I love making soba salad or mac and cheese for a crowd!
Voted, good luck! My favorite crowd pleaser dish is san diego whitesauce fish tacos! Thanks for hosting such an amazing giveaway. Crossing my fingers and toes, as I’m in need of new pots 🙂
xoxo
I love making chili in the crock pot! Easy and always a crowd pleaser.
Beef noodle soup is our go-to crowd pleaser with pulled pork as a close second (both in the slow cooker.)
We love making pizza! I make a delicious red sauce and my husband makes the dough. For toppings, we make one veggie pizza with carmalized onions and one meat option with lots of basil.
In Germany we have this thing called Pizzabrötchen (https://www.google.de/search?q=Pizzabr%C3%B6tchen&source=lnms&tbm=isch&sa=X&ved=0ahUKEwit_sOc2NHKAhVFDywKHdWjBkUQ_AUIBygB&biw=1920&bih=983). It’s really easy to make and a crowd pleaser. You cut a bread roll in half and put a mixture made out of cheese, vegetables. ham and mayo (or whatever you like) on each of them. Then you bake it in the oven.
I love making a big batch of homemade Chinese potstickers. Everyone always seems to appreciate them because I never have leftovers! Thank you for the awesome giveaway!
My favorite crowd pleasing dish is homemade pizza, it also happens to be my favorite thing to eat. I look at a pizza skin as a blank canvas in which I can create any kind of masterpiece! Lately, my favorite has been a pear pizza with caramelized onions, candied pecans, dates, arugula, feta and cheddar cheeses. BTW, I voted for your recipe on Facebook.
A big pot of slow-cooked, collard greens are always a hit–salty, hearty, and a little spicy. Great even for non-veggie lovers. A little bacon or ham goes a long way!
I like making Taiwanese yuyuan soup with tapioca starch, taro, and sweet potatoes! Everyone I’ve made it for has loved the chewy texture and how it’s not too sweet.
Lasagna is my go-to!
Good luck!
I make a variation of this but with star anise when you cook the soup. It’s a big hit with the Asian crowd because of the hint of flavor that seems reminiscent of something familiar.
I enjoy eating this savory brunch dish that can also work for breakfast, lunch or dinner! 🙂 It consists of red quinoa, shredded kale, cut-up asparagus, chopped red potatoes, diced artichoke hearts, and pork sausage crumbles (optional). Mix the cooked ingredients together with warm sun-dried tomato pesto and add one over-easy egg on top. The runny yoke and tomato pesto combination really ties the whole dish together, and the ingredients are easy to get from supermarkets and wholesale stores.
Deviled eggs are my go to crowd dish.
Salmon filets, with lemon, garlic, zucchini, bell peppers, baked in foil! Each guest has their own little packet of steamed goodness.
My favorite crowd pleaser is a really great cheese selection. That always makes people happy!
Basically anything in an instant pot :). Just throw in some meat, veggies and chicken broth and you got dinner 🙂
Thanks for the giveaway. Family and friends always enjoy the French macarons that I make…
My wife made this broiled chicken wings. She brushes on each side of the wings with soy source, sugar, ginger and garlic. Boiled them in the oven for 20 minutes each side. The come out very crispy outside and tender inside. They are better than any of the wing places.
I love making cowboy caviar and homemade chips! 🙂
Just found your blog through your Chinese beef noodle soup post – looking forward to trying it soon! My favorite easy, crowd-pleasing dish to make is baked salmon with fresh dill and Meyer lemon, both from our garden. So easy that my 7 year old son can make it (with me doing the oven part of course!).
Popcorn!
A hot bowl of Ramen with char Sui, scallions, and baby bak choy is my go to crowd pleaser meal. Chase it down with a lovely cup of green tea.
I love using the slow cooker to make dips for parties… buffalo chicken is a favorite! Great recipe!
My favorite is probably homemade pizza on tortilla bread. Definitely a crowd pleaser when everyone can choose their own topping. Quick and easy, everybody’s happy!
My aunt makes an amazing buffalo chicken dip. It is the opposite of healthy but it is so delicious!
I like to make mushroom soup. My husband loves it.
My favorite crowd pleasing dish is my homemade macaroni and cheese. My whole family loves it, I use a variety of cheeses and often add vegetables, meat and seafood to compliment the dairy choice.
Could you delete one of my comments, I thought for some reason the first did not go thru and now I see them both. Sorry for the inconvenience.
I love making a big pot of vegetarian chili! Such a simple dish to make but it packs a punch of flavor and spice. It’s definitely a favorite in my family!
Homemade pizza is my favorite. The no knead dough recipe is easy and delicious. I use different toppings and cheeses for variety. Way better than takeout!
A variety of individual puff pastry tarts never fails to please!
We entertain on holiday (like Christmas and Easter) mornings and love to make hashbrown casserole and baked french toast.
Good luck!
Voted! Thank you so much for sharing such a wonderful recipe and giveaway. My favorite crowd pleasing dish to make is classic beef stew and pumpkin cornbread muffins.
Deviled eggs! We usually end up making two or three varieties.
I like making chicken Caesar lettuce wraps. They are tasty and easy to make
My favorite meal to cook is rosemary & walnut encrusted chicken.
I love serving this appetizer: take a block of cream cheese and slice it in half long ways and fill with a layer of wasabi in the middle. Place on a serving dish and drizzle with soy sauce and sprinkle with chopped scallions. Serve with sesame rice crackers. Yummmm!
I love your blog! Your recipes proved tasty and easy to follow, even for a simpleminded 14 year old of myself. The restaurant reviews have made me appreciate the art and importance of food, and have pushed me to become a more adventurous eater, inspiring me to try restaurants you reviewed like The Ledbury in Notting Hill (my favorite!), various Din Tai Fungs, and more restaurants in my area I would have ignored, such as Redd and Luce. It even sparked a desire in me to start a blog, whether it be about food or not. I was wondering how your blog started, if you used a blog starter website, and other things about legal issues, names, and what-so-not. Sorry about the request, but any information would be helpful and gladly received! Thank you.
Coconut cream-based curries are usually a hit at work and it’s easy to make them vegan, gluten-free, and nut-free to accomodate everyone! I’ve made green Thai curry and a curried pumpkin soup.
I never say no to anything with chocolate 🙂
Guacamole! Always a crowd pleaser, so fresh, so easy to make.