Low Country Cream of Crab and Squash Soup
Ready In: 35 mins
Yields: 10 cups
Ingredients
- 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
- salt
- chives, for garnish
Directions
- Melt the butter in a 1-gallon pot and saute the carrots, onions and garlic until onion is transparent.
- Add the pepper flakes and squash and cook until squash is tender.
- Add the crab base and water and mix well.
- Heat to a simmer then add the crab meat.
- Heat through and taste the soup. Add more water if it seems to strong or salty (since soup bases vary in strength).
- Whisk together the flour and a little of the milk to make a paste.
- Whisk in the remaining flour and half-and-half. Add the mixture to the soup.
- Cook, stirring, until the soup thickens, but try not to let it boil.
- Add salt to taste, if needed.
- Garnish with chives to serve.
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