Sweet Crab and Butternut Squash Bisque with a Spicy Pear Salsa Recipe

Directions

• 1.

  For salsa, in a small bowl combine pear, red onion, jalapeno pepper, cilantro, lime peel, and lime juice. Set aside.

• 2.

  In large saucepan, heat olive oil over medium heat.

• 3.

  Add onion; cook for 4 to 5 minutes or until onion is tender, stirring occasionally.

• 4.

  Add broth, squash, carrot, Truvia ® Cane Sugar Blend and salt.

• 5.

  Bring to boil; reduce heat. Simmer, covered, for 25 to 30 minutes or until carrots and squash are tender.

• 6.

  Using an immersion blender, blend squash mixture until smooth. (Or after cooling slightly, transfer half of mixture into a blender or food processor. Cover and blend or process until smooth. Transfer to bowl. Repeat blending with other half of mixture than return pureed complete mixture to saucepan.)

• 7.

  Stir in drained crab meat and salsa into squash mixture; heat to boil

• 8.

  Add half and half.

• 9.

  Transfer to bowls and serve.

• 10.

  Refrigerate unused portion in sealed container.