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

4 from 4 votes

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

Instructions
 

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