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    You are in: Home / Recipes / Squash and Crab Soup Recipe
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    Squash and Crab Soup

    Squash and Crab Soup. Photo by breezermom

    1/1 Photo of Squash and Crab Soup

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    ellie_'s Note:

    Recipe source: local newspaper

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    Units: US | Metric


    1. 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. 2
      Stir in pepper flakes and squash and cook for 10 minutes more.
    3. 3
      Stir in chicken broth and bring to a simmer.
    4. 4
      Stir in crab meat and cooked until heated through.
    5. 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. 6
      Garnish with chives.

    Ratings & Reviews:

    • on November 10, 2010

      Wonderfully creamy soup that is low in calories! Delicious too. It is easy to make...just used the food processor to shred the carrots and squash. I used no fat simply smart milk, and cut more calories that way. I tried to half the recipe and only bought 3 squash....grated they only made 2 cups, so I'd increase the number of squash to make 7 cups. Had no need to add salt, but I did add some coarsely ground black pepper. I enjoyed this easy to make soup, and will definitely make it again. Thanks for sharing!

      person found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Squash and Crab Soup

    Serving Size: 1 (302 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 236.3
    Calories from Fat 109
    Total Fat 12.2 g
    Saturated Fat 7.1 g
    Cholesterol 55.2 mg
    Sodium 962.3 mg
    Total Carbohydrate 14.8 g
    Dietary Fiber 1.7 g
    Sugars 3.0 g
    Protein 17.1 g

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