Creamy Butternut Squash Soup With Spicy Crab Sautee Recipe

Ingredients

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