LOUISIANA CUSHAW SQUASH SOUP WITH LUMP CRABMEAT FROM THE BLUFFS

Louisiana Cushaw Squash Soup with Lump Crabmeat from the Bluffs image

Provided by @MakeItYours

Number Of Ingredients 12

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2# cushaw squash, cleaned, seeded and medium diced
2 tbsp shallot, minced
1 tbsp garlic, minced
1 tbsp olive oil
1 qt chicken or seafood stock
2 stalks lemongrass
1 bay leaf
1 tbsp smoked sea salt
1 pinch white pepper
1 tsp ancho chili powder
1 tsp ground coriander
1 cup heavy cream

Steps:

In a medium sauce pot on medium fire sauté shallot and garlic in olive oil till tender.
Add cushaw and next 6 ingredients. Bring to a low boil and then turn to a simmer, cook for 30 minutes.
Remove lemongrass stalks and bay leaf. Blend soup in food processor till smooth. (let soup cool a bit before blending to avoid a mess)
Place soup back into pot and stir in heavy cream. Cook on low fire for 15 minutes and taste for seasoning.
Add sauteed crabmeat to soup as garnish. Crabmeat sauté recipe follows.
INGREDIENTS
tbsp butter, unsalted
tbsp scallions, minced
lump crabmeat, fresh and picked of shells
pinch sea salt
tsp sesame oil
tbsp cilantro, fresh and minced
PROCEDURE
Place butter in medium fry pan on medium fire. Add scallion and cook for one minute, add crabmeat, salt, sesame oil and cilantro. Cook by folding together with spatula till warmed.