You are here: Home » Recipes » Squash and Crab Soup Squash and Crab Soup Recipe by Our Cookbook CollectionKitchen Tested Yield 8 servings Prep 5 mins Cook 40 mins Squash makes a perfect base for sweet lump crabmeat. Mark Boughton Photography / styling by Teresa Blackburn PrintEmail This rich, creamy South Carolina-inspired soup is perfect when the squash harvest is in full swing. Ingredients 6 tablespoons butter1 -- carrot, grated1 large onion minced1 clove garlic, minced1/2 teaspoon red pepper flakes4 medium yellow or pattypan squash, grated (about 7 cups)4 cups reduced-sodium chicken broth1 pound crabmeat, shell pieces removed1/2 cup all-purpose flour2 cups whole milk2 tablespoons snipped chives, optional Instructions 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. 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 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. Makes 10 cups. Recipe adapted, with permission, from All New Square Foot Gardening Cookbook, by Mel Bartholomew (Cool Springs Press, 2009).