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Butternut Squash Bisque With Crab


Colorful and elegant, this creamy bisque provided by executive chef Michael Pivoney of the Mid-America Club in Chicago is an impressive starter for a special dinner or a main course for lunch.

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Rate this recipe 3.7/5 (47 Votes)


  • 1 butternut squash, about 2 pounds
  • salt and pepper
  • 1 tablespoon olive oil
  • 1 teaspoon garlic, chopped
  • 1 cup white onions, diced
  • 1 cup parsnips, diced
  • 1 tablespoon fresh ginger, grated
  • 1 cup celery, diced
  • 1 cup carrots, diced
  • 1 quart clam juice or fish stock
  • 1 tablespoon curry powder
  • 1/2 teaspoon fresh thyme, chopped
  • 1/2 teaspoon tarragon, chopped
  • 1 cup heavy cream
  • 1 cup lump crabmeat
  • lemon slices


Adapted from


Step 1

Preheat oven to 350 degrees. Cut squash in half from stem to end and season both sides with salt and pepper. Place on an oiled sheet pan, skin side up, and roast until tender, about 45 minutes. Cool, scoop out the flesh (should be 4 cups), and discard the skin. Set aside.

In a large soup pot, heat oil on medium and sauté the garlic until lightly browned. Add onions, parsnips, ginger, celery, and carrots, and cook for 3-5 minutes. Add stock and curry, and cook for 1 hour. Add the cooked squash and herbs. Simmer for 1 hour. Puree the soup in a blender and return to the pot. Add the cream, season with salt and pepper, and gently fold in the crabmeat. Serve immediately. Garnish each bowl with additional crabmeat and lemon slices.

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