WHAT YOU NEED:

for the soup (also amazing on its own):

• 2 medium delicata squashes
• 1 small yellow onion, diced
• 2 cups homemade bone broth
• 1 cup heavy whipping cream or coconut cream (I used raw cream)
• 2 TB grass fed butter or ghee
• sea salt and pepper to taste

for the buttery crab:

• 5-6 oz fresh, boiled* crab meat
• 1-2 TB grass fed butter or ghee
• ADDITIONAL TOPPINGS: goats milk cheese and drizzle of olive oil

*Use about ¼ cup of sea salt per gallon of fresh water and bring to a boil. Immerse the whole crab and boil for about 18-20 minutes. Remove the crab from the pot and rinse under cool water to stop the cooking process and cool the shell for handling.

WHAT YOU DO:

for the soup (also amazing on its own):

• preheat oven to 325F
• cut the squashes in half and lay face down on baking sheet, and roast 15-20 minutes or until soft to the touch
• in a large saucepan, melt 2 TB butter, and add onion, cooking over medium heat until just soft
• scrape the squash flesh out of the skin and add to saucepan with onions
• now, add broth and cream and cook everything over medium heat for about 25 minutes, stirring occasionally
• pour contents into a Vitamix or blender and purée
• return to pot and salt and pepper to taste

for the crab topping:

• crack shell and remove crab meat (kind of fun and messy)
• melt remaining butter in a small pan, and add crab, stirring until warm

for the grand finale:

• serve soup into 4 bowls, drizzle with olive oil, top with crab, and sprinkle with crumbly goat cheese
• ENJOY! This is the most delicious crab dish I have ever had. Fingers crossed there’s more fresh crab in my future