Ingredients
1 butternut squash, peeled seeded & diced
1 onion diced
4-5 cups chicken stock (enough to cover the squash)
1/2 tsp curry powder
2 T brown sugar
2-3 cups heavy cream
4 T butter
1/2-1 lb crabmeat
pinch salt
Preparation
In a large pot add squash, onion & chicken stock. Bring to a boil. As soon as it starts to boil, lower to simmer. Put a lid on pot, simmer 20-25 minutes. Empty contents into food processor (or blender) & puree (do in batches). Return to pot. Stir in curry powder, brown sugar, heavy cream & butter. Add crab meat. Bring back to a simmer. Heat about 15+ minutes more. If soup is too thick, thin with some water.
