Crab Meat Squash Soup

Crab meat squash soup is a combination of squash and crab meat made into a creamy soup. Can be eaten as an appetizer or can be serve in breakfast with buttered garlic bread. When choosing squash, look for a young squash with green peel and bright yellow flesh because it is sweet and tender. The color is also more appetizing than the yellow orange flesh.

To make crab meat squash soup; Peel and dice squash and boil in water until tender. Drain and mash the squash. Set aside. Heat butter and saute garlic until fragrant but not brown. Add celery and stir cook until tender. Stir in white wine, if available. Cook over low heat until most of the wine has evaporated. Add mashed squash and chicken broth. Bring to a boil while stirring occasionally. Add in crab meat and stir cook for a few minutes. Then stir in evaporated milk, sugar, salt and pepper. Reduce heat and simmer for 5 minutes. Add in all-purpose cream and heat through. Serve hot with a garnish of chopped parsley and nutmeg if desired. To see the complete recipe with list of ingredients in exact measurement, continue reading.

Print Recipe

How to Cook Crab Meat Squash Soup

A simple squash soup recipe added with crab meat.

Prep Time10 minutes mins

Cook Time30 minutes mins

Total Time40 minutes mins

Course: Seafood Recipes

Cuisine: Filipino

Keyword: crab meat, squash soup

Servings: 4 servings

Calories: 150kcal

Author: Manny

Ingredients

• 2 Tbsp. butter
• 3 cloves garlic minced
• 3 Tbsp. thinly sliced celery
• 3 Tbsp. white wine optional
• 1 kilo squash
• 3 cups chicken broth or 3 cups water and dissolve chicken bouillon cube
• 2 cups cooked crab meat flakes
• 1 cup evaporated milk
• 2 Tbsp. brown sugar
• 1/2 tsp. ground pepper
• 1/2 cup all-purpose cream
• a pinch of nutmeg optional
• chopped parsley for garnishing optional

Instructions

How to make Crab Meat Squash Soup:

• Peel and dice squash and boil in water until tender. Drain and mash the squash. Set aside.
• Heat butter and saute garlic until fragrant but not brown. Add celery and stir cook until tender.
• Stir in white wine, if available. Cook over low heat until most of the wine has evaporated.
• Add mashed squash and chicken broth. Bring to a boil while stirring occasionally. Add in crab meat and stir cook for a few minutes.
• Then stir in evaporated milk, sugar, salt and pepper.
• Reduce heat and simmer for 5 minutes.
• Add in all-purpose cream and heat through. Serve hot with a garnish of chopped parsley and nutmeg  if desired.