Butternut Squash Soup with Crab & Andouille

Name: Butternut Squash Soup with Crab & Andouille
Cuisine: American
Ingredients: 1 butternut squash; 8 oz crabmeat; 4 oz andouille; 1 onion; 1 bell pepper; 1 bunch green onion; 1 tbs green onion; 1 tbsp tomato paste; 1 tbsp chicken base; 1 cp white wine; 1 qt heavy cream; Cajun seasoning; Pinch nutmeg; Pinch of chili flakes

9 steps

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!!

Updated at: Wed, 16 Aug 2023 21:59:11 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Nutrition per serving

Calories4967.6 kcal (248%)

Total Fat440.5 g (629%)

Carbs139.5 g (54%)

Sugars60.7 g (67%)

Protein103.1 g (206%)

Sodium5594.7 mg (280%)

Fiber19.7 g (70%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

1butternut squash

8 ozcrabmeat

4 ozandouille

1onion

1bell pepper

1 bunchgreen onion

1 Tbsgreen onion

1 Tbsptomato paste

1 Tbspchicken base

1 cpwhite wine

1 qtheavy cream

cajun seasoning

ground nutmeg

chili flakes

Instructions

Step 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.

Step 2

Remove skin from andouille and small dice. Brown in a pan until really crispy and drain on paper towel.

Step 3

Sauté onions, peppers and green onions until soft.

Step 4

Deglaze with white wine. Add in chicken base and tomato paste.

Step 5

Season with chili flakes, a small pinch of nutmeg and Cajun seasoning.

Step 6

Scoop out flesh from squash and add to soup with heavy cream.

Step 7

Using a stick blender or upright blend soup until smooth.