Butternut Squash Crab Soup

By á-45955

Ingredients

• 1 jar WS Butternut Squash Puree
• 1 large onion
• 1 bunch celery
• 1/2 stick butter
• 1 pint heavy cream
• 1/2 jar Paul Prudhomme’s seafood seasoning
• 1 can chicken (vegetable) broth
• Sherry (optional)
• 2 cans crab meat (lump is best)

Preparation

Step 1

Saute the onion and celery in the melted butter in a large soup pot. Add squash puree, cream, broth and seasoning. Stir until thoroughly mixed. Add crab meat. Simmer and enjoy!