A South Carolina recipe ideal for the times when the Squash Fairy arrives and the family is tired of squash. It's very rich, so you may wish to moderate the amounts of butter and cream and crab.
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- 1/2 cup butter
- 1 carrot, grated
- 2 small onions, minced
- 1 garlic clove, minced (or 1 teaspoon garlic powder)
- 1/2 teaspoon red pepper flakes
- 2 lbs squash, grated
- 1/4 cup crab base (or shrimp base or lobster base)
- 1 quart water
- 1 lb crabmeat
- 1/2 cup flour
- 1 cup milk
- 1 cup half-and-half
- chives, for garnish
- 1Melt the butter in a 1-gallon pot and saute the carrots, onions and garlic until onion is transparent.
- 2Add the pepper flakes and squash and cook until squash is tender.
- 3Add the crab base and water and mix well.
- 4Heat to a simmer then add the crab meat.
- 5Heat through and taste the soup. Add more water if it seems to strong or salty (since soup bases vary in strength).
- 6Whisk together the flour and a little of the milk to make a paste.
- 7Whisk in the remaining flour and half-and-half. Add the mixture to the soup.
- 8Cook, stirring, until the soup thickens, but try not to let it boil.
- 9Add salt to taste, if needed.
- 10Garnish with chives to serve.
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Nutritional Facts for Low Country Cream of Crab and Squash Soup
Serving Size: 1 (3181 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 212.9
- Calories from Fat 120
- Total Fat 13.4 g
- Saturated Fat 8.2 g
- Cholesterol 55.8 mg
- Sodium 474.7 mg
- Total Carbohydrate 12.1 g
- Dietary Fiber 1.5 g
- Sugars 2.9 g
- Protein 11.8 g
The following items or measurements are not included: