Creamy (But Low Fat) Crab & Butternut Squash Soup

Creamy Crab & Butternut Squash Soup

An Original Recipe by Not Quite Nigella

Serves 2

• 400g butternut squash

• 1-2 teaspoons of oil

• 1 small onion, chopped

• 1 clove garlic, chopped

• 500ml crab stock (I used one from The Stock Merchant)

• 1 teaspoon salt (or to taste)

• Black pepper

• a pinch of nutmeg, cayenne pepper and a small amount of cumin

• 90g/3ozs crab meat (optional)

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Step 1 - Preheat oven to 200c/400F and roast whole butternut squash on a tray for 30 minutes until soft. Remove skin and seeds when cool enough to handle-both should slip off easily.

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Step 2 - Heat a pot on medium heat and add oil and gently cook the onion and garlic until fragrant and translucent. Then add the crab stock and butternut squash flesh and simmer for 10 minutes. Use a hand held whizz to blend the soup. Add salt, black pepper, nutmeg, cayenne pepper and cumin to taste-I find a pinch is enough of each as you don't want to lose the delicious crab flavour. Add crab if using, and heat through gently. Serve hot with warm bread-I ate it with a New York Rye loaf from Brasserie Bread.

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