Squash and Crab Soup

Kitchen Tested
  • Yield 8 servings
  • Prep 5 mins
  • Cook 40 mins

Squash makes a perfect base for sweet lump crabmeat.

squash and crab soup
Mark Boughton Photography / styling by Teresa Blackburn

This rich, creamy South Carolina-inspired soup is perfect when the squash harvest is in full swing.


6 tablespoons butter
1 -- carrot, grated
1 large onion minced
1 clove garlic, minced
1/2 teaspoon red pepper flakes
4 medium yellow or pattypan squash, grated (about 7 cups)
4 cups reduced-sodium chicken broth
1 pound crabmeat, shell pieces removed
1/2 cup all-purpose flour
2 cups whole milk
2 tablespoons snipped chives, optional


  1. Melt butter in a Dutch oven or 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.
  2. Add chicken broth and mix well. Bring to a simmer. Add crabmeat, and cook over low heat until thoroughly heated. 
  3. Whisk together flour and a little of the milk to make a paste. Add remaining milk and mix well. Add to soup. 
  4. Cook, stirring, until soup thickens, about 10 minutes. Do not boil. Garnish with chives to serve. Makes 10 cups. 
Recipe adapted, with permission, from All New Square Foot Gardening Cookbook, by Mel Bartholomew (Cool Springs Press, 2009).



Get every new post delivered to your Inbox.

Join 278 other followers