1Preheat oven to 400º. Peel off most of the papery outer layers of a head of garlic, chop about 1/4" off the top, drizzle generously with olive oil, wrap in tin foil and roast for 1/2 hour. You’ll only need 4 or 5 cloves for the soup, so save the rest to mash up with butter for the crusty bread. Or just spread it on without the butter if you really love garlic. I really do. :)
2Heat olive oil in a large 5 qt. pot over med/high heat, add squash, onions, carrots, celery, garlic, and if you are using dried, the sage. Saute 5 min.
3Add 3 cups of the chicken or veggie broth, reduce the heat to med/low, cover the pot and simmer for about 30 min. until the squash is tender.
4Add cream and puree with an immersion blender if you have one of those. If you don’t I highly recommend purchasing one. Alternately you can puree the soup in batches in your blender, but be CAREFUL it’s hot! Thin with remaining broth if necessary. (I used all the broth at this point and it turned out great)
5Fold in the crab meat and if you are using fresh, the sage. Salt and pepper and cayenne to taste. Serve with toasted crusty sourdough (or your choice) bread with garlic-butter spread. Enjoy!
Making a great fall soup doesn't have to involve endless squash-chopping and -peeling or hours of simmering. In this video recipe, Christine Gallary of the CHOW Test Kitchen lets the oven do most of the work in prepping the squash for our delicious Easy Roasted Butternut Squash Soup.