Butternut Squash And Crab Soup - Pressure Cooker Instant Pot Recipe
The Crab meat is reserves and the Veggies are cooled and then pureed. The soup is enhanced with Worcestershire Hot sauces and salt pepper, fresh parsley, butter and all the crab meat.
Ingredients
| Olive oil | 2 Tablespoon | |
| Shallots | 1 Cup (16 tbs) | |
| Garlic | 2 Tablespoon | |
| Sliced jalapeños | 2 Tablespoon | |
| Sliced leeks | 1/2 Cup (8 tbs) | |
| Cubed potatoes | 1 Cup (16 tbs) | |
| Sliced carrots | 1/2 Cup (8 tbs) | |
| Cubed butternut squash | 2 Cup (32 tbs) | |
| Defrosted and clean blue crabs | 800 Gram | |
| Water | 4 Cup (64 tbs) | |
| Worcestershire sauce | 2 Tablespoon | |
| Salt | 1 Tablespoon | |
| Hot sauce | To Taste | |
| Fresh pepper | 1 Tablespoon | |
| Chopped parsley | 1/4 Cup (4 tbs) | |
| Butter | 1/4 Cup (4 tbs) | |
| Reserved crab meat | 2 Cup (32 tbs) |
Directions
MAKING:
1. In my instant pot on saute mode, I will heat up the olive oil
2. Saute the shallots and garlic
3. Add the jalapeños, leeks and carrots
4. Add the potatoes. Add the butternut squash and all the crab
5. Add the water and pressure cook for 12 mins
6. Remove the cooked crab, allow to cool and remove all the flesh
7. Allow the veggies to cool and then puree
8. Return to the instant pot on saute mode
9. Add the sauces, salt & pepper
10. Add the parsley and butter
11. Add the reserved crab meat, saving some for garnish if required
SERVING:
12. Serve with a slice of cheesy baguette if required
Recipe Summary
