Squash and Crab Soup

Total Time
40mins
Prep 10 mins
Cook 30 mins

Recipe source: local newspaper

Ingredients Nutrition

Directions

  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.
Most Helpful

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!