Oct 30, 2013 17:14 Louisiana Cushaw Squash Soup With Lump Crabmeat Louisiana Cushaw Squash Soup With Lump Crabmeat jaime hernandez Oct. 30, 2013 Comments Louisiana Cushaw Squash Soup With Lump Crabmeat Serves 6. Recipe is from chef Jaime Hernandez, formerly of Juban’s, 3739 Perkins Road, Baton Rouge. 2 lbs. cushaw squash, cleaned, seeded and medium diced 2 tbls. shallot, minced 1 tbl. garlic, minced 1 tbl. olive oil 1 quart chicken or seafood stock 2 stalks lemongrass 1 bay leaf 1 tbl. smoked sea salt Pinch white pepper 1 tsp. ancho chili powder 1 tsp. ground coriander 1 cup heavy cream Sautéed Crab Meat 1. In a medium sauce pot on medium heat, sauté shallot and garlic in olive oil until tender. Add cushaw and next 6 ingredients. Bring to a low boil and then turn to a simmer, cook for 30 minutes. 2. Remove lemongrass stalks and bay leaf. Let soup cool, then blend soup in food processor until smooth. 3. Place soup back into pot and stir in heavy cream. Cook on low fire for 15 minutes and taste for seasoning. Add sautéed crab meat to soup as garnish. Sautéed Crab Meat 1 tbl. butter, unsalted 1 tbl. scallions, minced 1 lb. lump crab meat, fresh and picked of shells Pinch sea salt 1 tsp. sesame oil 2 tbls. cilantro, fresh and minced Place butter in medium fry pan on medium heat. Add scallion and cook for one minute, add crab meat, salt, sesame oil and cilantro. Cook by folding together with spatula until warmed.