Creamy Crab Bisque

This clean eats recipe is an absolute hit! I took one spoonful, and my first words were: “shit, that’s good.” This bisque uses a base of two beloved winter squashes: pumpkin and acorn squash. The natural sweetness of both is enhanced by a hint of cinnamon, ginger, nutmeg, and cloves. Not only that, but the natural sweetness of this combination is juxtaposed with a succulent topping of corn and crab seasoned with cayenne pepper to create the perfect balance of sweetness— with just a kick of spiciness. Overall, this creamy crab bisque will quickly become a favorite from the first spoonful that hits your lips.

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Creamy Crab Bisque

Serves 4
1/4 red onion, chopped
4 teaspoons fresh thyme, chopped
4 cups chicken broth
1 acorn squash, cooked (sprinkle with olive oil, cinnamon, and nutmeg; bake at 400 degrees for 45-60 minutes until tender), peeled, and cubed
1 cup pumpkin puree
1/2 cup unsweetened vanilla almond milk
1 teaspoon apple cider vinegar
1/8 teaspoon ginger
1/8 teaspoon nutmeg
1/8 teaspoon cloves
1 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon pepper
2 packets Truvia/stevia
 
2 6-ounce cans of lump white crab meat
1 12-ounce can of corn
1/8 teaspoon cayenne pepper
1/8 teaspoon cinnamon
 

In a lightly oiled pot, sauté the chopped red onions until tender. Sprinkle with the chopped fresh thyme, and continue to cook until fragrant. Add in the chicken broth, cubed acorn squash, and pumpkin puree. Simmer over medium heat for 10 minutes. Remove from heat. Use a blender to combine thoroughly (this recipe fits in a 72 ounce blender in one batch; smaller blenders will require more batches). If your blender is not heat safe, allow the mixture to cool before blending. Once blended into a creamy consistency, return the bisque to the pot over low heat. Stir in the unsweetened vanilla almond milk, apple cider vinegar, ginger, nutmeg, cloves, cinnamon, salt, pepper, and stevia. Simmer for 2-3 minutes to warm up the bisque. Meanwhile, in a lightly oiled pan over medium heat, toss the crab meat, corn, cayenne pepper, and cinnamon. Cook for 2-3 minutes. Ladle bisque into bowls, then top with the corn-crab mixture. Serve, eat, and enjoy!

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