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

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

This sweet butternut bisque is packed full of crab and has a surprise bite of fresh jalapeno and pears. This recipe contains 21% less calories and 46% less sugar* than the full-sugar version. Makes 8 servings.

Serving size: N/A

Calories: N/A


  • 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

  • 12 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

  • 14 tsp salt

  • 6 oz can crab meat, drained flaked

  • 12 cup low fat half and half

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


  • 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.

*Each serving has 110 calories and 8 grams of sugar per serving, compared to the full-sugar version that has 140 calories and 15 grams of sugar per serving.

Nutrition Per Serving

Total Fat 2g
Saturated Fat 0g
Trans Fat 0g
Cholesterol 20mg
Sodium 370mg
Total Carbohydrate 19g
Dietary Fiber 3g
Sugars 8g
Erythritol 2g
Protein 7g
Vitamin A 190% DV
Vitamin C 35% DV
Calcium 6% DV
Iron 4% DV
Sweet Crab and Butternut Squash Bisque with a Spicy Pear Salsa is rated 3.0 out of 5 by 1.
Rated 3 out of 5 by from Recipe is missing ingredients I really wanted ti try this recipe, but there is no amount listed for the butternut squash and the pear. Also with the butternut squash is it raw, baked, boiled, etc. Please edit to add this because it looks like a very nice recipe otherwise.
Date published: 2021-01-16
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