Squash and Crab Soup

Total Time
10 mins
30 mins

Recipe source: local newspaper

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  1. In a dutch oven over medium heat melt butter and then add next 3 ingredients (carrot - garlic) and cook for 6-10 minutes or until vegetables are tender.
  2. Stir in pepper flakes and squash and cook for 10 minutes more.
  3. Stir in chicken broth and bring to a simmer.
  4. Stir in crab meat and cooked until heated through.
  5. In a small bowl whisk together flour and a little milk to make a paste and then add remaining milk. Add to soup and cook for another 10 minutes -- DO NOT BOIL.
  6. Garnish with chives.