In addition to their fabulous homemade peanut butter, one of my all-time favorites at Whole Foods is their warm butternut squash crab bisque. Oh my word – this soup is amazing! I still remember the first time a friend introduced it to me a few years ago, and I had my first taste of the brilliant sweet butternut squash and salty crab combination. It’s without a doubt my kind of comfort food. Absolutely delicious!
So of course, ran home and immediately had to figure out how to make it myself. A quick Google search came up with this recipe, and I’ve been using it ever since – with a few modifications. :) The original called for a cup of heavy cream, but I always use milk (or occasionally half-and-half) and still think it’s fantastic. I also added in a little extra crab, as I felt that its flavor was overpowered by the squash in the original recipe.
It’s a little more than a 30-minute meal, but well, well worth the effort. Plus, this makes an enormous batch, so it’s great for serving a crowd or yummy leftovers. A must-try during squash season!!