Serve this warm, comforting soup while you are opening your heart, your love, and Christmas presents.
3 pounds butternut squash, peeled, seeded and cut into 1-inch cubes, 1 cup carrot, peeled and cut into 1-inch cubes, 2 tablespoons butter flavored shortening, 3 tablespoons salted butter, 1 cup yellow onion, sliced, 4 large garlic cloves, minced, 4 cups vegetable broth, 2 sprigs fresh thyme, 1 bay leaf, 2 green onions, 1 cup heavy whipping cream, 1/4 cup sour cream, 2 tablespoons cream cheese, 1/4 teaspoons maple syrup, 1/8 teaspoon nutmeg, 1/2 cup crab claw meat.
Preheat the oven to 425 degrees. Lightly grease a cookie sheet with shortening, add the cut up squash and carrots to a cookie sheet and bake until browned and cooked. Toss the squash and carrots at least 2 times to ensure they are evenly browned. This process takes approximately 35-40 minutes. Remove from the oven and set aside. Now we are gonna brown the butter. Add the butter to a heavy saucepan, heat over medium heat until the butter starts to brown. Add the onions, lower heat and cook until the onions are translucent. This takes 7-10 minutes. Add the squash, carrots, and garlic to the skillet. Pour approximately 1/4 cup of the stock onto the cookie sheet scrap up browned pieces, pour into the skillet. Add the remaining stock, cream cheese, maple syrup, nutmeg, thyme, bay leaf and green onions to the saucepan, turn up the heat and cook until the squash and carrots are very soft. Discard the thyme, bay leaf, and green onions. Pour the squash mixture into the blender and pulse until smooth. Add sour cream and 1/2 cup cream pulse again until smooth and well mixed. Pour the soup back into the saucepan, taste, add salt, white pepper, and cayenne pepper to taste, warm up. Pour into a warm soup bowl, garnish with a dollop of whipped heavy cream and about 1 tablespoon of the claw meat. Serve.