Keys Fresh Seafood
Keys Fresh Seafood
Annie B.
4-6
30 minutes
30 minutes
Soup
Sweet, savory, and perfectly seasonal. This cozy bisque brings together the best of fall flavors and fresh-from-the-Keys seafood. Roasted butternut squash, aromatic herbs, a touch of maple, and a hint of cayenne create the perfect balance of warmth and spice. Finished with tender, lump crabmeat, this dish is an easy yet elegant way to celebrate autumn in the Keys.
Serve it as a starter for your next dinner party or make it the main event on a cool island evening, either way, it’s sure to impress.
Made with fresh Florida Stone crab meat from Keys Fresh Seafood.
1 lb Stone Crab Crabmeat (2lb Claws)
Roast the squash: Preheat oven to 350°F. Split butternut squash in half lengthwise, scoop out seeds, and place flesh-side up on a lined baking sheet. Roast until soft and golden (about 45–50 minutes). Save time with pre cooked cubes of butternut squash
Sauté aromatics: In a large pot, melt butter over medium heat. Add shallots and celery; cook until fragrant and translucent, about 5 minutes.
Build the base: Add thyme, sage, salt, pepper, and cayenne. Pour in half and half and heavy cream, stirring gently. Scoop roasted squash into the pot and stir to combine.
Simmer: Bring to a low simmer and add carrot, cinnamon, nutmeg, ginger, poultry seasoning, and maple syrup. Cook 15–20 minutes until flavors meld and vegetables are soft.
Blend: Carefully blend the mixture in small batches until smooth, adding chicken broth as needed to reach your desired consistency. Return to the pot and warm gently over low heat.
Finish: Fold in stone crabmeat just before serving, allowing it to warm through without overcooking. Adjust seasoning with salt, pepper, and a touch more cayenne if desired.
