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Butternut Squash Soup with Crab & Andouille

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!!!
  • 1 butternut squash
  • 8 oz crab meat
  • 4 oz andouille
  • 1 onion
  • 1 bell pepper
  • 1 bunch green onion
  • 1 tbsp green onion
  • 1 tbsp tomato paste
  • 1 tbsp chicken base
  • 1 cp white wine
  • 1 qt heavy cream
  • Pinch nutmeg
  • Pinch of chili flakes
  1. 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.
  2. Remove skin from andouille and small dice. Brown in a pan until really crispy and drain on paper towel.
  3. Sauté onions, peppers and green onions until soft.
  4. Deglaze with white wine. Add in chicken base and tomato paste.
  5. Season with chili flakes, a small pinch of nutmeg and Creole seasoning.
  6. Scoop out flesh from squash and add to soup with heavy cream.
  7. Using a stick blender or upright blend soup until smooth.
  8. Simmer 10 more minutes and add in andouille and crabmeat (picked for shells).
  9. Serve with fresh toasted bread and garnish with a nice olive oil and parsley.
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1 comment

  • Robyn Bordelon

    Been following you for about six months and just got the little bit better seasoning last week. This is by far the best soup I’ve ever cooked. Served with fresh caught grilled redfish.

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