Low Country Cream of Crab and Squash Soup Recipe

Name: Low Country Cream of Crab and Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup butter; 1 carrot, grated; 2 small onions, minced; 1 garlic clove, minced (or 1 teaspoon garlic powder); ½ teaspoon red pepper flakes; 2 lbs squash, grated; ¼ cup crab base (or shrimp base or lobster base); 1 quart water; 1 lb crabmeat; ½ cup flour; 1 cup milk; 1 cup half-and-half; salt; chives, for garnish

Servings: persons

½ cup butter
1 carrot, grated
2 small onions, minced
1 garlic clove, minced (or 1 teaspoon garlic powder)
½ teaspoon red pepper flakes
2 lbs squash, grated
¼ cup crab base (or shrimp base or lobster base)
1 quart water
1 lb crabmeat
½ cup flour
1 cup milk
1 cup half-and-half
salt
chives, for garnish

1
Melt the butter in a 1-gallon pot and saute the carrots, onions and garlic until onion is transparent.
2
Add the pepper flakes and squash and cook until squash is tender.
3
Add the crab base and water and mix well.
4
Heat to a simmer then add the crab meat.
5
Heat through and taste the soup.
6
Add more water if it seems to strong or salty (since soup bases vary in strength).
7
Whisk together the flour and a little of the milk to make a paste.
8
Whisk in the remaining flour and half-and-half.
9
Add the mixture to the soup.
10
Cook, stirring, until the soup thickens, but try not to let it boil.
11
Add salt to taste, if needed.
12
Garnish with chives to serve.

355

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: ½ cup butter, 1 carrot, grated, 2 small onions, minced, 1 garlic clove, minced (or 1 teaspoon garlic powder), and more.

Yes, Low Country Cream of Crab and Squash Soup falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Low Country Cream of Crab and Squash Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions