Squash And Crab Soup - cooking recipe

Ingredients

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)

Preparation

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.
Stir in pepper flakes and squash and cook for 10 minutes more.
Stir in chicken broth and bring to a simmer.
Stir in crab meat and cooked until heated through.
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.
Garnish with chives.