Squash And Crab Soup

• 6 tablespoons butter
• 1 carrot, grated
• 1 onion, minced
• 1 garlic clove, minced
• 1/2 teaspoon red pepper flakes
• 4 yellow squash, grated (7 cups)
• 4 cups chicken broth
• 1 lb crabmeat, shells removed
• 1/2 cup flour
• 2 cups milk
• 2 tablespoons chives, snipped (optional garnish)

1. In a dutch oven over medium heat melt butter and then add next 3 ingredients (carrot - garlic) and cook for 6-10 minutes or until vegetables are tender.
2. Stir in pepper flakes and squash and cook for 10 minutes more.
3. Stir in chicken broth and bring to a simmer.
4. Stir in crab meat and cooked until heated through.
5. In a small bowl whisk together flour and a little milk to make a paste and then add remaining milk. Add to soup and cook for another 10 minutes -- DO NOT BOIL.
6. Garnish with chives.

butter, carrot, onion, garlic, red pepper, yellow squash, chicken broth, crabmeat, flour, milk, chives

Taken from www.food.com/recipe/squash-and-crab-soup-425757 (may not work)