Farmer's Market Butternut Squash - Sweet Corn - Crab Bisque

By tulawdog

Ingredients

• 4 4 30 350 roasted Garlic (roasted heightens the flavor, just wrap in aluminum foil with a tad bit of Olive Oil, bake for 30 minutes at 350 degrees)
• 3 3 3 TBS Butter
• 2 2 2 medium size Butternut Squash, peeled and seeded, rough dice
• 1 1 1 large yellow Onion, rough dice
• 4 4 4 large Carrots, peeled and diced
• 4 4 4 stalks of Celery, diced
• 3 3 3 cups Chicken Broth
• 1 1 1 cup Half and Half
• 1 1 1 pound of Crab Meat
• 2 Corn Kernels from 2 ears of Sweet Corn
• Freshly grated Parmesan Cheese
• to Spice Mix to taste (Better than Salt and Pepper)

Preparation

Step 1

1. Start the garlic roasting (foil, oil, 350 degree oven for 30 minutes)
2. In a large soup pot, melt the butter over medium heat
3. Start cutting and adding the vegetables, sauté as you go... Carrots first
4. Onion next
5. Squash next
6. Celery next
7. Continue to sauté for another 5 minutes. It takes less than 5 minutes total to cut all the veggies. If you are a slow cutter, you can do all that at once. But honestly, just get the butter started and with the rough cuts, the veggies all get cut fast. Just cut and add to the pot, cut and add.
8. Add the "Not Your Grandmother's Herbes de Provance"
9. Once the veggies are beginning to soften, and sweat out their liquids, add 3 cups of chicken broth (or stock). Cover the pot and reduce to simmer until the squash is tender (about 30 minutes).
10. While that is simmering, boil your corn for about 3 minutes only. Slightly underdone, but the bisque will continue the cooking process. After it cools for a bit, slice the kernels from the cob.
11. Dice the crab meat.
12. Grate your Parmesan Cheese
13. Here's the only slightly difficult part. At the end of 30 minutes, add the 1/2 and 1/2 and the roasted garlic. Pour about half of the soup in to your food processor and puree. It took about 30 seconds to get the right consistency, just a little thick and visible tiny chunks. Pour that into a bowl and repeat with the remaining soup.
14. Pour everything back into the soup pot, add the corn and 1/2 the crab meat and mix well and simmer for another 5 minutes to heat the corn and crab.
15. When you serve, garnish with cheese and the remaining crab meat.