Butternut Squash and Crabmeat Bisque
By: Nanette Wilson
Published: Thursday, July 8, 2010 - 2:54pm

Ingredients




1 tablespoon butter
1 tablespoon olive oil
1 onion, chopped
3 stalks of celery, minced
1 tablespoon garlic
1 cup chicken broth
3 tablespoons white wine
1 tablespoon butter
8 oz. white crab meat
1/2 teaspoon Tony Chacherie's Low Sodium Seasoning
16 ounces containers of butternut squash puree (Campbell's Soup carton) (Yes, I know, I shortcut it... I didn't wa
1 cup heavy whipping cream
Salt and pepper to taste

Preparation

1 In a 4-5 quart pot, melt butter, add olive oil. Saute onion and celery until translucent. Add garlic, saute until golden. Add chicken stock and white wine. Cook down for 5-7 minutes. Puree in blender. 2 Melt butter. Add crabmeat, saute in butter. Add seasoning. Add puree, stir. Add whipping cream. Bring to a boil. Serve with garlic bread.