1/2 tsp of thyme, dried and crumbled in your fingers to release aroma
1 tsp of marjoram, dried and crumbled
1 12 ounce jar of roasted red peppers, drained
2 packages of frozen butternut squash, thawed but not drained
1 can of beef broth, low salt
1 can of chicken broth, low salt (14 1/2 oz)
two strips of fresh lemon zest (zest remaining lemon for topping, fine grate)
1/2 lb. of fresh claw crab meat ( lump if you can afford it), all shell removed (totally optional, soup is good without it)
salt and pepper
six thick slices of toasted french bread (a raft in a bowl of soup)
lemon zest, minced chives or parsley as garnish
chili oil or lemon oil as a flavor punch drizzle
How to make it
Heat oil in large sauce pan over moderate heat for a few minutes, add onions, garlic, herbs and cook until fragrant and soft.
Add pepper, squash, both broths and the strips of lemon zest. Bring to a low simmer, cover and cook for 20 minutes. Remove lemon zest.
Cool slightly and then puree in batches in a blender.
Return to low heat, keep warm, taste and add salt and pepper to taste.
In six shallow soup bowls, place a slice thick french bread, brushed with olive oil and toasted.....top with equal portions of crab. Ladle hot soup over bread and crab to heat through. Drizzle with a touch of chili oil or a lemon oil. Sprinkle with chives and lemon zest.