Squash and Crab Soup

Recipe source: local newspaper

• Ready In: 40 mins
• Serves: 8-10

Ingredients

• 6  tablespoons butter
• 1  carrot, grated
• 1  onion, minced
• 1  garlic clove, minced
• 1⁄2 teaspoon red pepper flakes
• 4  yellow squash, grated (7 cups)
• 4  cups chicken broth
• 1  lb  crabmeat, shells removed
• 1⁄2 cup flour
• 2  cups milk
• 2  tablespoons chives, snipped (optional garnish)

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.