Kabocha squash soup with rosemary and Dungeness crab

Chef Luca Crestanelli
S.Y. Kitchen, Santa Ynez

"This time of year, it's all root vegetables and pumpkin and squash," chef Luca Crestanelli said. "One thing about kabocha squash is, it's sweet and it doesn't need any fat because it has already a very smooth texture."

Ingredients

Extra virgin olive oil
2 shallots, chopped
1 clove garlic, chopped
2 tsp. chopped fresh rosemary
1 medium-sized kabocha squash, peeled and cut into 1-inch cubes
2 quarts vegetable stock (made with celery, onion, carrots or other mild-flavored vegetables)
2 tbsp. butter (optional)
Salt and pepper, to taste
4 oz. Dungeness crabmeat

Directions

In a large pot, heat 4 tbsp. olive oil and stir in shallots, garlic and rosemary. Cook until shallots and garlic are golden and translucent, about 3 minutes. Add squash and stir to coat. Cook on medium heat for
5 minutes. Add stock and cook until squash is tender, 10 to 15 minutes. Remove from heat and puree in batches in a blender or food processor. Add butter if desired when blending. Return soup to pot and add salt, pepper and additional olive oil to finish. When heated through, place in serving bowls and garnish with 1 oz. crab per serving.

Serves 4