Thai Flavored Butternut Squash And Crab Bisque

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My Kitchen in the Rockies

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Ingredients

1 1/2 pounds butternut squash, peeled and cubed

1 large onion, diced

1 cup fresh carrots, diced

1 cup fresh celery, diced

4 large garlic gloves, peeled

olive oil

salt and pepper

1 quart chicken broth (I use water with organic Chicken base "Better than Bouillon")

2 tablespoons Thai red curry paste (I use Wild Tree, info here) or to taste

2 teaspoons fish sauce

1 tablespoon oyster sauce

1 cup heavy cream or coconut milk

1-2 tablespoons cilantro, finely chopped

8 ounces crab claw meat

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