10/17/2012 8:58:00 AM Chino culinary artists invited to participate in new column
Squash and Crab Soup
6 Tbsp. butter
1 grated carrot
2 stalks of celery, diced
1 large onion, minced
2 cloves garlic, minced
4 medium crookneck squash, grated
½ tsp. red pepper flakes
4 c. chicken broth
2 cans crab meat
Melt butter in a large saucepan at medium heat. Add celery, carrots, onion and garlic, and cook until tender (about 10 minutes). Add squash and pepper flakes and cook another 10 to 15 minutes. Add broth, mixing well, and let simmer. Add crabmeat and cook until heated through.
Attention, all of you avid cooks out there. The Review is starting a new weekly cooking column. Since I am very passionate about cooking, baking and sharing recipes, I have the privilege of writing the column.
I will be sharing some of my favorite recipes with all of you and would love for you to share yours with me.
This week I'm asking all of you to email me with your favorite fall or Halloween recipes with a photo of the dish you prepared, to email@example.com.
Each week we will pick one of your submitted recipes for the paper, and the rest will be put on our website at CVRnews.com.
Besides my love of cooking, I also enjoy gardening and I plant a vegetable garden each spring. One of the vegetables I always plant is yellow crookneck squash.
I found an easy, delicious recipe for Squash and Crab Soup that my family and I love when the weather starts getting that "fall feeling" in the air.