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1 Tbsp. butter
1/2 cup onion, chopped
1 stalk celery, chopped
1 average butternut squash, baked, pulp only (about 2 cups)
(OR, substitute 15 oz. canned pumpkin)
1 1/2 cups chicken broth (not condensed)
pinch white pepper

Crab Sauté:
8 oz. Phillips crab meat
1 Tbsp. butter or margarine
4 oz. Andouille (Cajun style) sausage, cut into 1/4” small pieces
1 Tbsp. fresh sage, minced (or 3/4 tsp. dry)
1/4 cup corn kernels
1/4 cup heavy cream
salted pumpkin seeds (optional garnish)

Cooking Instructions
  • Melt butter in 2 qt. pot over medium heat and sauté onion and celery until translucent. Do not brown.
  • Remove from heat and stir in remaining soup ingredients. Puree soup, in batches, if necessary, in food processor or blender until smooth.
  • Return to pot and heat thoroughly over medium low heat, stirring occasionally.
  • Meanwhile, in separate sauté pan melt butter for Crab Sauté over medium heat.
  • Sauté sausage until lightly browned, stirring. Fold in remaining sauté ingredients and heat through until cream just comes to a boil.
  • To serve: Ladle soup into warmed bowls.
  • Top each portion with a generous 1/2 cup portion of Crab Sauté for each person to mix in before eating. (not shown in picture)
  • If desired, top each portion with 1/2 tsp. pumpkin seeds.
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