Curried Butternut Squash Soup with Caramelized Shallots and Maine Crab

For caramelized shallots:

• 2oz olive oil
• 4 medium shallots
• Salt and pepper

Heat oil over medium heat in a small sauté pan. Add shallots and season with salt and pepper.  Continue to cook, stirring occasionally, until shallots are soft and slightly caramelized (about 15 minutes).  Set aside. Meanwhile, make soup:

Curried butternut squash soup:

• 4oz olive oil
• 1 medium Spanish onion, diced
• 1 medium carrot, diced
• 2 stalks celery, diced
• 6 cloves garlic, crushed
• 4 tbl curry powder
• 2 lbs peeled butternut squash, diced
• 2 cups chicken broth
• 2 14oz cans of coconut milk
• 2 chicken bouillon cubes
• 8oz heavy or whipping cream
• 1 tbl apple cider vinegar
• 3 tbl of sugar
• Salt and pepper to taste

Garnish:

• 4oz salted butter
• 8 oz Maine crab
• 18 cherry tomatoes

To make soup:

In a heavy bottomed 4 qt pot, heat oil over medium high heat until oil shimmers.  Add onion, carrot, and celery with a pinch of salt. Cook until soft, stirring occasionally, about 7-10 minutes.  Add garlic and cook about 1 minute until fragrant. Add butternut squash, chicken stock, and coconut milk. Simmer over medium heat until squash is tender, about 20-25 minutes. Stir occasionally so the solids don’t stick to the bottom. Using a blender or food processor, purée soup until smooth. Return to pot, and whisk in cream, vinegar, and sugar. Season to taste with salt and pepper.  Keep warm. Meanwhile, melt 4oz salted butter over medium heat. Add crab meat and warm in the butter. Cut cherry tomatoes into wedges.

To serve: ladle soup into six warm bowls and top with caramelized shallots, warm crabmeat, and cherry tomato wedges. Drizzle a little more olive oil in each soup if desired. Serve immediately.