Sweet Crab and Butternut Squash Bisque with a Spicy Pear… | Truvía®

US

US

US

US

Sweet Crab and Butternut Squash Bisque with a Spicy Pear Salsa Recipe

Ingredients

1 Tbsp washed, peeled and chopped red onion
2 tsp finely diced and washed jalapeno pepper*
2 tsp washed, dried and snipped fresh cilantro
1 tsp lime juice
1 Tbsp canola oil
1⁄2 cup washed, peeled and chopped onion
3 cups reduced-sodium chicken broth
4 cups butternut squash, washed, peeled, seeded, and cut into 1-inch pieces
1 cup of washed, peeled and sliced carrots
1 cup of pears, washed and cut into 1-inch pieces
3 Tbsp Truvía® Cane Sugar Blend
1⁄4 tsp salt
6 oz can crab meat, drained flaked
1⁄2 cup low fat half and half

*Be careful when handing jalapeno pepper, wear glove and don’t touch eyes or face.

Directions

1.
For salsa, in a small bowl combine pear, red onion, jalapeno pepper, cilantro, lime peel, and lime juice. Set aside.
2.
In large saucepan, heat olive oil over medium heat.
3.
Add onion; cook for 4 to 5 minutes or until onion is tender, stirring occasionally.
4.
Add broth, squash, carrot, Truvia ® Cane Sugar Blend and salt.
5.
Bring to boil; reduce heat. Simmer, covered, for 25 to 30 minutes or until carrots and squash are tender.
6.
Using an immersion blender, blend squash mixture until smooth. (Or after cooling slightly, transfer half of mixture into a blender or food processor. Cover and blend or process until smooth. Transfer to bowl. Repeat blending with other half of mixture than return pureed complete mixture to saucepan.)
7.
Stir in drained crab meat and salsa into squash mixture; heat to boil
8.
Add half and half.
9.
Transfer to bowls and serve.
10.
Refrigerate unused portion in sealed container.