Curried Butternut Squash & Crab Soup • St. Francis Winery & Vineyards

Name: Curried Butternut Squash & Crab Soup • St. Francis Winery & Vineyards
Ingredients: 1 case of butternut squash (approximately 35; cut in half, seeds scooped, roasted until caramelized, flesh scooped out and reserved); ½ cup grapeseed oil; 3 yellow onions, julienned; 1 bunch of celery, julienned; 6 carrots, chopped; 2 heads of fennel, julienned; 18 cloves of garlic, minced; 4 apples, seeded and chopped; 1/3 cup Madras curry powder; 1 bottle of white wine; 4 quarts of vegetable stock; 10 cans of coconut milk; 1 cup Diamond Crystal kosher salt; ½ cup lime juice

www.stfranciswinery.com

View full recipe on www.stfranciswinery.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.stfranciswinery.com.

Share this recipe:

Cooking tools:

Ingredients

1 case of butternut squash (approximately 35; cut in half, seeds scooped, roasted until caramelized, flesh scooped out and reserved)
½ cup grapeseed oil
3 yellow onions, julienned
1 bunch of celery, julienned
6 carrots, chopped
2 heads of fennel, julienned
18 cloves of garlic, minced
4 apples, seeded and chopped
1/3 cup Madras curry powder
1 bottle of white wine
4 quarts of vegetable stock
10 cans of coconut milk
1 cup Diamond Crystal kosher salt
½ cup lime juice