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!!

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

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.

Step 8

Simmer 10 more minutes and add in andouille and crabmeat (picked for shells).

Step 9

Serve with fresh toasted bread and garnish with a nice olive oil and parsley.

↑Support creators by visiting their site 😊