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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Squash and Crab soup Recipe

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This recipe for Squash and Crab soup is from Generations of Summers Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 T. butter
1 carrot, grated
1 large onion, minced
1 clove garlic, minced
1/2 tsp. red pepper flakes
4 medium yellow or pattypan squash, grated (about 7 cups)
4 c. reduced-sodium chicken broth
1 lb. crabmeat, shell pieces removed
1/2 c. all purpose flour
2 c. whole milk
2 T. snipped chives (optional)
Directions:
Directions:
Melt butter in a Dutch oven or in a large saucepan over medium heat. Add carrot, onion, and garlic and cook until tender, about 8 minutes. Add pepper flakes and squash and cook until tender, about 10 minutes.
Add chicken broth and mix well. Bring to a simmer. Add crabmeat, and cook over low heat until thoroughly heated.
Whisk together flour and a little bit of the milk to make a paste. Add remaining milk and mix well. Add to soup.
Cook, stirring, until soup thickens, about 10 minutes. Do not boil. Garnish with chives to serve.

 

 

 

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