Butternut Squash Soup with Jumbo Lump Crab and Rosemary Mushrooms is the perfect dish for any time of year! While squash is typically a fall and winter vegetable, the sweet flavor can adapt to spring and summer months as well. It ca be served hot or chilled, made ahead or frozen for later (see freezing instructions below).
Butternut squash is an excellent vegetable to use in soup, hearty and naturally sweet, it doesn’t require much seasoning to make it exceptional. I used Plain Organic Stonyfield Yogurt instead of cream, which adds rich flavor and smooth texture without adding calories. Apple juice and apple butter lend additional sweetness and dry sautéed rosemary mushrooms add a savory element. Buttery and sweet jumbo lump crab finish off this magnificent Butternut Squash Soup!
This soup also freezes well! Place in an airtight container and store for up to 3 months! Frozen soups can lose a little flavor, so make sure you correct the seasoning with salt and pepper before serving.
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- 2 lbs butternut squash cut into 1-inch cubes
- 9.5 ounces apple butter
- 1/2 cup apple juice
- 2 cups vegetable broth
- 1 cup plain yogurt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon marjoram
- 1/2 teaspoon ground thyme
- 1/8 teaspoon nutmeg
- 1 teaspoon fine sea salt
- 2 cups mushrooms thinly sliced
- 1 sprig rosemary wholeremoved
- 8 ounces jumbo lump crab meat or shrimp
- Honey for a drizzle garnish optional
Heat oven to 375 degrees. Lay cubed butternut squash in a single layer, roast for 30-35 minutes or until squash is fork tender.
While butternut squash roasts, place sliced mushrooms and rosemary leaves in a medium skillet over medium heat. Turning occasionally, the mushrooms will release enough liquid to prevent sticking. Saute until they have reduced in size by half and browned. Remove from heat and set aside.
Remove from oven and transfer to a large food processor or large dutch oven. using the food processor or a stick/immersion blender, blend butternut squash with apple butter through fine sea salt.
If you are serving your soup chilled, place in the refrigerator until fully cooled. If you are serving soup warm, heat over medium heat on large Dutch oven or pot.
To serve, ladle into soup bowls. Top with 2 tablespoons mushrooms and 4 pieces of jumbo lump crab per bowl.
Enjoy your Butternut Squash Soup with Jumbo Lump Crab and Rosemary Mushrooms