Crab and Pattypan Squash Soup

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 garlic clove, 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; serves 8.

Nutritional Information
Per (1 1/4-cup) serving: 180 calories, 11g fat, 75mg chol., 14g prot., 6g carbs., 1g fiber, 560mg sodium