Scrumptious Seafood: Butternut Soup with Dungeness Crab

It’s beginning to look a lot like spring –  with a lingering wintery chill. This gorgeous-looking, MSC-certified soup recipe from Barton Seaver is just the thing to help you transition.


  • 1 small onion, diced
  • 1/2 cup plus 1 tbsp extra-virgin olive oil
  • 2 lb butternut squash, peeled
  • Salt
  • 1/2 lb Dungeness crabmeat, picked over for shell fragments
  • 1 shallot, finely diced
  • 1 tbsp chopped fresh herbs of your choice (my favorites are tarragon,chives, and mint)
  • Grated zest of 1/2 orange


In a soup pot over medium heat, sauté the onion in 1/2 cup of the olive oil until it is soft and beginning to brown, about 5 minutes.

Add the squash and just enough water to barely cover it.

Season the soup generously with salt, bring to a simmer, and continue to simmer until the squash is soft enough to mash easily with a spoon, about 20 minutes.

Drain, then transfer it to a blender (use caution when blending hot liquids) and purée until it is super fine and silky.

For the garnish, mix the crab with the remaining 1 tablespoon olive oil, the shallot, herbs, and orange zest. Toss to combine and season to taste with salt.

Divide the garnish among 4 bowls, then ladle in the soup. Serve immediately.

Serves 4 as a first-course soup.

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