Ingredients for Squash And Crab Soup
- 2 tablespoons unsalted butter
- Carrot
- Onion
- Garlic Clove
- Red Pepper Flakes
- Yellow Squash
- 4 cups chicken broth
- Crabmeat
- 2 tablespoons all-purpose flour
- Milk
- 2 tablespoons chopped fresh chives, for garnish
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How to Make Squash And Crab Soup
- Melt 2 tablespoons of unsalted butter in a Dutch oven over medium heat. Add 1 medium chopped onion, 2 chopped celery stalks, and 2 minced garlic cloves. Cook for 6-10 minutes, or until the vegetables are tender.
- Stir in 1/4 teaspoon of red pepper flakes (or to taste) and the cubed butternut squash. Cook for 10 minutes, stirring occasionally.
- Pour in 4 cups of chicken broth and bring the mixture to a simmer. Reduce heat and continue to simmer for 10 minutes.
- Gently stir in 1 1/2 cups of lump crab meat and cook until heated through (about 2-3 minutes). Be careful not to overcook the crab.
- In a small bowl, whisk together 2 tablespoons of all-purpose flour and 2 tablespoons of milk to form a smooth paste. Gradually whisk in 1/2 cup of milk until completely incorporated.
- Slowly pour the milk mixture into the soup, stirring constantly. Reduce heat to low and cook for another 10 minutes, stirring occasionally. Do not boil.
- Garnish with 2 tablespoons of chopped fresh chives before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
40 g
Sugar
12g
Fat
35g
Carbs
4g
