Wheat Bran Coconut Granola
Squash and Crab Soup
Squash makes a perfect base for sweet lump crabmeat.
45
8 servings
This rich, creamy South Carolina-inspired soup is perfect when the squash harvest is in full swing.
Ingredients
-
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
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).
Nutritional Info (per serving)
- Calories 230
- Fat 11g
- Saturated Fat 7g
- Polyunsaturated Fat 0g
- Monounsaturated Fat 2.5g
- Cholesterol 70mg
- Sodium 350mg
- Potassium 150mg
- Carbohydrates 14g
- Fiber 1g
- Sugars 5g
- Protein 17g
Comments
Around the Web
Facebook Community
Most Popular
