Beautiful fall weather means it’s soup season!! This Butternut Squash Soup with Crab and Andouille is probably just a little better than the best soup you ever had!!!
Ingredients
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1 butternut squash
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8 oz crab meat
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4 oz andouille
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1 onion
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1 bell pepper
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1 bunch green onion
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1 tbsp green onion
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1 tbsp tomato paste
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1 tbsp chicken base
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1 cp white wine
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1 qt heavy cream
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Pinch nutmeg
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Pinch of chili flakes
Directions
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Split squash in half and remove seeds. Coat flesh in olive oil and place flesh downward on a lined cookie sheet. Bake at 425 about 1-1/2 hours until flesh is soft.
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Remove skin from andouille and small dice. Brown in a pan until really crispy and drain on paper towel.
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Sauté onions, peppers and green onions until soft.
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Deglaze with white wine. Add in chicken base and tomato paste.
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Season with chili flakes, a small pinch of nutmeg and Creole seasoning.
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Scoop out flesh from squash and add to soup with heavy cream.
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Using a stick blender or upright blend soup until smooth.
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Simmer 10 more minutes and add in andouille and crabmeat (picked for shells).
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Serve with fresh toasted bread and garnish with a nice olive oil and parsley.
