Squash and Shrimp Soup
Created by ellie on September 1, 2014
- Servings: 8
- Prep Time: 10m
- Cook Time: 30m
- Recipe #14111
Ingredients
- 6 tablespoons butter
- 1 carrot, grated
- 1 onion, minced
- 1 garlic clove, minced
- 1/2 teaspoon red pepper flakes
- 4 yellow squash, grated
- 4 cups chicken broth
- 1 pound shrimp, chopped (or used 1 pound chopped crabmeat)
- 1/2 cup all-purpose flour
- 2 cups milk
- 2 tablespoons chives, snipped (optional)
How to Make
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Step 1: In a large pot or dutch oven over medium heat melt the butter and then add the next 3 ingredients (carrot - garlic) and cook for 8-10 minutes or until tender.
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Step 2: Stir in pepper flakes and squash and cook for another 10 minutes or until tender.
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Step 3: Stir in chicken broth and bring to a simmer.
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Step 4: Stir in shrimp and cook over low heat until heated.
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Step 5: In a bowl or measuring cup whisk together flour and a little of the milk. Add remaining milk and mix to combine. Stir into soup. Cook, stirring, until soup thickens (10 minutes). DO NOT BOIL..
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Step 6: Garnish with chives, if desired.
Nutritional Facts
- Serving Size: 1 (378.9 g)
- Calories 216.4
- Total Fat - 11.7 g
- Saturated Fat - 6.8 g
- Cholesterol - 101 mg
- Sodium - 939.1 mg
- Total Carbohydrate - 16 g
- Dietary Fiber - 2 g
- Sugars - 6.7 g
- Protein - 12.7 g
- Calcium - 134.5 mg
- Iron - 0.8 mg
- Vitamin C - 19.2 mg
- Thiamin - 0.1 mg