Squash and Crab Soup

Name: Squash and Crab Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 8-10 serving(s)
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)

(1)

Recipe by ellie_

Recipe source: local newspaper

READY IN: 40mins

SERVES: 8-10

UNITS: US

INGREDIENTS

Nutrition

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

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

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