Even though the sun is shining, a winter frost still lingers. Why not melt that chill with a bowl of delicious butternut and crab soup?
Today’s recipe uses canned seafood. A tinned fish recipe, specifically selected in honour of the Tin Can Challenge currently taking place in the Cannery until February 28th. The Tin Can Challenge invites the community to donate their non-perishables, as we are collecting canned goods for the Richmond Food Bank. Bring a donation and you will receive two for one admission (of equal or lesser value) into the Cannery. While inside, enjoy our temporary display of tin can sculptures created by Richmond Youth Groups, vote for your favourite project, and try your hand at creating your own.
Butternut Squash and Crab Soup:
- 1 – 4oz/113g tin of crabmeat, drained
- 4 cups vegetable stock (1 litre)
- 1 small butternut squash, peeled and cubed
- 2 small leeks, chopped
- ¼ tsp grated nutmeg
- Fresh ground black pepper
- Pinch salt
- Sprigs of watercress
In a medium to large pot, bring the vegetable stock to a boil over high heat. Add the squash and leeks, return to boil. Reduce to simmer untile the squash is soft (about 10 minutes).
Place the mixture in a food processor and purée. Add the nutmeg, salt and pepper to taste. Fold in crabmeat and place in serving bowls. Garnish with the sprigs of watercress.
Cooking Tips: When purchasing canned crab, look for the sustainable dungeness variety.
Recipe Source: Barabara-jo McIntosh’s Tin Fish Gourmet