Squash And Crab Soup Recipe

Name: Squash And Crab Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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
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.

734

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 6 tablespoons butter, 1 carrot, grated, 1 onion, minced, 1 garlic clove, minced, and more.

Yes, Squash And Crab 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.

Squash And Crab Soup

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