Onions, Veggies, Butternut squash are pressure cooked together with Crab.
The Crab meat is reserves and the Veggies are cooled and then pureed. The soup is enhanced with Worcestershire & Hot sauces and salt & pepper, fresh parsley, butter and all the crab meat.

Butternut Squash Crab Soup

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Ingredients Method

Ingredients
  

  • 2 tbsps Olive Oil
  • 1 cup Shallots or Onion
  • 2 tbsps Garlic
  • 2 tbsps sliced Jalapeños
  • 1/2 cup sliced Leeks
  • 1 cup cubed Potatoes
  • 1/2 cup sliced Carrots
  • 2 cups – 500 gms 1 lb 1 oz cubed Butternut Squash
  • Now I’m going to add
  • 800 gms – 1.7 lbs defrosted and clean Blue crabs
  • 4 cups Water
  • Add 2 tbsps Worcestershire sauce
  • 1 tbsp salt or to taste
  • Splash of hot sauce
  • 1 tbsp fresh Pepper
  • 1/4 cup chopped Parsley
  • 1/4 cup Butter
  • 2 cups reserved Crab meat
  • Baguette & Cheese – optional

Method
 

  1. In my instant pot on saute mode, I will heat up the olive oil
  2. Saute the shallots and garlic
  3. Add the jalapeños, leeks and carrots
  4. Add the potatoes
Add the butternut squash and all the crab
  5. Add the water and pressure cook for 12 mins
  6. Remove the cooked crab, allow to cool and remove all the flesh
  7. Allow the veggies to cool and then puree
  8. Return to the instant pot on saute mode
  9. Add the sauces, salt & pepper
  10. Add the parsley and butter
  11. Add the reserved crab meat, saving some for garnish if required
  12. Serve with a slice of cheesy baguette if required