My son Ted, who is nine and I love fish. Crab is not a crustaceans we have very often. It is slightly expensive so that’s probably why we don’t eat lot of it. Crab is packed with protein which is great for muscle building and maintaining muscle as well. It also contains high amounts of omega-3 fatty acids, vitamin B12, and selenium. These nutrients are are vital in improving general health and well being. It’s not only the taste I like it’s the fact it’s packed with healthy nutrients. A meal fit for my little family and me.
Do you like crab and what’s the best way do you like to eat it? Let me know in the comments below and please don’t forget to like and follow me.
Equipment
- Slow cooker
- Sharp knife
- Chopping board
- Saucepan
- Colander
- Blender
- Teaspoon
Ingredients
- Butternut squash x 1 small
- Milk of your choice or water
- Onion x 1
- Carrot x 1
- Garlic x 2 cloves
- Dried cannellini beans x 200g
- Crab x 2 – 4 tins
- Smoked paprika x 1 tsp
- Ground ginger x 1 tsp
- Ground cumin x 1 tsp
- Mild, medium or hot chili powder x 1 tsp
- Ground sweet cinnamon x 1tsp
- Dried mixed herbs x 1tsp
- Salt and pepper to taste
Method
- Put the butternut squash into the slow cooker and cook on high for 2- 3 hours and low for 5 – 6 hours.
- Once the butternut squash is cooked remove from the slow cooker and leave to cool.
- When the squash is cool cut in half and remove the seeds.
- Peel the skin from the squash and put the flesh into blender.
- Add a little bit of milk of your choice or water and blender until smooth.
- Weigh and measure the dried cannellini beans.
- Soak them overnight in cold water in the fridge.
- When you want to cook the cannellini beans drain them through the colander and rinse.
- Put them into a large saucepan and add enough water to cover them and about 2 inches more.
- Add baking powder to the water and salt.
- Next turn the hob onto high and bring to the boil.
- Once boiling turn the heat down and reduce to a simmer.
- Leave on the hob until the beans are soft.
- Depending on how old they are will depend on how long they take to soften.
- The baking powder will help to soften them a bit faster.
- When I cook beans they do normally take around thirty to forty minutes to soften.
- If you haven’t got the time then you can always use tinned instead.
- When they are cook remove from the hob and drain through a colander over the sink.
- Wash the beans through and set to one side.
- Peel, slice and dice the onion and set to one side.
- Next peel, slice and grate the carrot and set to one side.
- Now peel and slice the garlic.
- Put the saucepan onto a high heat and add oil to the base of the pan.
- When the pan is hot add in the onions and fry until they start to soften.
- Add in the garlic and fry for another minute or so.
- Next add in the grated carrots and fry for about two minutes.
- Sprinkle over the smoked paprika, ground cumin, ground coriander, ground ginger, mild, medium or hot chilli powder, ground sweet cinnamon, dried mixed herbs and salt and pepper to taste.
- Fry these spices and herbs for a further minute or so.
- Now add in the butternut squash and mix these ingredients together.
- When everything is mixed together remove from the heat and leave to cool.
- Once the ingredients are cool pour them back into the blender and add in the beans and the crab.
- Blend these ingredients together until smooth and pour back in the saucepan.
- Heat the soup through until it’s warm.
- Then serve and enjoy.
Spicy Butternut Squash Crab Soup was a yummy soup that we really enjoyed. I made double of this soup and put the leftovers in the freezer for another occasion. It was very easy to prepare and cook. It did take time to make this soup but the efforts were worth the results. We all enjoyed this dish with a chunky piece of bread. It was so tasty. However you decide to drink this soup, as always, please enjoy. Thank you xxx
Googies Kitchen Life 