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Curried Butternut Squash Soup With Crab

By Sunset
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Ingredients

2 onions (1 lb. total), peeled and chopped

1 cup chopped celery

2 tablespoons butter or margerine

1/4 cup tomato paste

3 tablespoons curry powder

2 pounds butternut squash, peeled and cut into 1-inch chunks

2 granny smith apples (1 lb total), peeled and coarsely chopped

6 cups fat-skimmed chicken broth

2 tablespoons minced fresh ginger

1 dried bay leaf

2 whole cloves

1/2 teaspoon pepper

1/2 cup dry sherry

1/2 pound shelled cooked crab

Thinly sliced red bell pepper (optional)

salt

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