BUTTERNUT SQUASH AND CRAB SOUP
"Cantler's Riverside Inn in Annapolis used to serve a butternut squash and crab soup. It was very rich, but absolutely delicious. This soup is a little less rich, which, in my opinion makes it better. The lumpier and prettier the crab meat, the nicer the end result will be. Flavor-neutral vegetable stock can be substituted for chicken stock, if desired...."
INGREDIENTS
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1 pound pre-cooked lump crab meat
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1 large butternut squash
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2 cups dry sherry
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1 1/2 cups heavy cream
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4 cups chicken broth
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1 stick (half cup) of butter
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1 white or yellow onion, diced
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1 clove garlic, diced
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1/2 tbsp lemon juice
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salt, to taste
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2 bay leaves
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marjoram, to taste
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black pepper, to taste
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