Recipe by Chef David Wells, EVO Public House
Ingredients
1 lb lump crabmeat
3 butternut squash, roasted
1 large carrot, diced
2 celery ribs, diced
3 shallots, minced
2 Tbsp thyme, chopped
1 Tbsp sage
½ tsp cinnamon
¼ tsp nutmeg
¼ tsp ginger
1 qt half and half
1 qt heavy cream
¼ cup maple syrup
½ tsp poultry seasoning
1 stick butter
Salt and pepper to taste
Directions
Split butternut squash in half and roast flesh-side up in 350° oven until soft and golden brown.
In a large pot, simmer celery and shallots in butter over medium heat until fragrant.
Add thyme, salt and pepper. Add cream and half and half. Scoop the butternut squash and add to pot. Bring mix to a simmer and add remaining spices. Simmer for 15 to 20 minutes. Add maple syrup. Carefully combine all at a slow pulse in a blender. Add lump crab before serving.
Serves 8 to 12.