Ingredients

FOR SOUP: 3 1/2 pounds butternut squash, halved lengthwise, seeded 2 pears (about 14 ounces), halved, cored 2 tablespoons (1/4 stick) butter 3 large leeks (about 22 ounces), chopped (about 4 1/4 cups white and pale green parts) 2 teaspoons curry powder 1 teaspoon dried thyme 2 teaspoons sugar 1/4 cup plus 3 cups canned chicken broth 1 1/2 cups heavy cream FOR CRAB: 14 ounces crabmeat 2 generous tablespoons minced red jalapeno with seeds 1/4 cup chopped fresh chives 1/2-3/4 teaspoon curry powder Fresh chive sprigs (for garnish)

Description

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