Comments on: butternut squash and crab bisque

By: Gina

Gina — Fri, 23 Dec 2011 16:04:41 +0000

Yea. How much butter do you need? Any? I plan to make this this weekend and would love to avoid unwelcome surprises like “How much butter do I need?” I assume 2 tablespoons as the adapted from recipe shows, but is that accurate? Thanks! This looks delicious and I can’t wait to try it!

By: Sylvie

Sylvie — Thu, 15 Dec 2011 18:24:41 +0000

Butter is not listed as one of the ingredients and yet the instructions refer to it: “Once butter is melted…”

Perhaps it’s a substitute for the olive oil?

By: nicole

nicole — Mon, 28 Feb 2011 14:23:08 +0000

Could I use squash that I already cooked? – its not pureed but its very soft/mushy because I baked it. I figured since it will eventually be pureed it should matter but it’s also already cooked so I’m not sure how that affects flavor and cooking times.

Thanks for the recipe – I am obsessed with that soup at WF and have been on the hunt for a recipe emulating it :)

By: elgino

elgino — Wed, 16 Jun 2010 18:47:41 +0000

I am spoiled because I live on the east coast, where crab is plentiful. I would recommend you search around at your supermarkets fish department, especially in the frozen section. I have often found that crab meat to be far superior to anything canned, and I am happy to say, tastes just like fresh crab I can get here at the docks.

By: Anika

Anika — Sun, 28 Feb 2010 01:45:23 +0000

I haven’t had any problems with shells with the Phillip’s brand. It’s a little costly but well worth it for the sake of your receipes. I will be trying this one tomorrow. I have never eaten butternut squash before. I can’t wait!!!!

By: ali

ali — Sat, 05 Dec 2009 06:01:11 +0000

Eeks! I’ve never found bits of shell in my crab before. What an unpleasant surprise!! :S

I think I actually have used Chicken of the Sea before, as well as whatever other brands our various local grocery stores have on hand. (I’m not sure where you live, but in the Midwest, we don’t get too many options on crab.) But have never found shells thus far. Hmmm…wondering if I’ve just been lucky, or if you maybe had a bad batch…or what. Either way, sorry to hear that was your experience! Hoping for better luck next time!

By: Kimberly

Kimberly — Fri, 04 Dec 2009 22:55:40 +0000

Do you have any recommendations for the kind of crab to buy? Having never bought and used crab for a recipe I opted to try a canned version for the easiness of it. I used Chicken of the Sea Brand White Canned Crab meat and it had little tiny shell/hard pieces in it! icky. My soup was still absolutely wonderful but I could have done without the little hard bits! Thanks!

By: Kathleen

Kathleen — Wed, 25 Nov 2009 17:14:36 +0000

Superb recipe, making it for Thanksgiving tomorrow. Thanks for all your good cooking!

By: Donna

Donna — Tue, 10 Nov 2009 00:14:33 +0000

Just made this today, and it is amazing! Thank you for sharing it. I’m enjoying your website!!

By: Desiree Thomas

Desiree Thomas — Sun, 08 Nov 2009 04:02:30 +0000

I just made this an I’m in heaven. I can’t believe how creamy and succulent butternut squash can be. Thanks for the great recipe. I found you through the closet kitchen blog. keep up the good work