Squash and Crab Soup

squash and crab soup
Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 8 servings
  • Prep: 5 mins
  • Cook: 40 mins

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


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

Nutritional Info *per serving

  • Calories 230
  • Glycemic Load 1
  • Fat 11g
  • Saturated Fat 7g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 2.5g
  • Cholesterol 70mg
  • Sodium 350mg
  • Potassium 150mg
  • Carbohydrate 14g
  • Fiber 1g
  • Sugars 5g
  • Protein 17g
  • Trans Fat 0g
  • Vitamin A 35%
  • Vitamin C 4%
  • Calcium 15%
  • Iron 4%