Squash and Crab Soup

By debrcovey

Ingredients

• 6 tablespoons butter
• 1 carrot, grated
• 1 large onion, minced
• 1 garlic clove, minced
• 1/2 teaspoon red pepper flakes
• 4 medium yellow or pattypan squash, grated (about 7 cups)
• 4 cups reduced-sodium chicken broth
• 1 pound crab meat, shell pieces removed
• 1/2 cup all-purpose flour
• 2 cups whole milk
• 2 tablespoons snipped chives, optional

Details

Servings 8

Preparation

Step 1

1. Melt butter in a Dutch oven or large saucepan over medium heat. Add carrot, onion and garlic and cook until tender, about 8 minutes. Add pepper flakes and squash and cook until tender, about 10 minutes.
2. Add chicken broth and mix well. Bring to a simmer. Add crab meat, and cook over low heat until thoroughly heated.
3. Whisk together flour and a little of the milk to make a paste. Add remaining milk and mix well. Add to soup.
4. Cook, stirring, until soup thickens, about 10 minutes. Do not boil. Garnish with chives to serve.