Squashed Crab Soup

You have your soups that call for squash.  And you have your soups that call for crab meat and other seafood.  But never before have I seen a recipe that calls for both.  Until now.

INGREDIENTS

1/2 pint half and half
1/2 pint milk
1/2 C. flour
1/4 lb. butter
1 lb. lump crabmeat, or claw meat (I had frozen crab legs in the freezer, so that's what I used)
1 lb. onions, chopped
2 lbs. squash, thinly sliced
1/4 C. crab base, or shrimp base
1 quart water
1 tsp. garlic powder
1 tsp. cayenne pepper
1/2 C. carrots, grated
1/4 C. chives, cut
2 tsp. salt

DIRECTIONS

Thickener for soup:
In a medium sized mixing bowl, combine flour and small portions of milk until a smooth paste is formed. Add the remainder of the milk and the half and half and mix thoroughly. Set aside.
Soup:
Melt butter in a large stockpot. Add carrots, onions, and squash and cook until the squash begins to fall apart. Add garlic
powder, cayenne pepper, salt, and crab base and mix thoroughly while simmering. Add the chives, crabmeat, and water and bring to a boil. Add the thickener for soup in small quantities. Continue stirring until the soup thickens. Reduce heat and simmer for 10 min, stirring occasionally.

VERDICT

 This is... different.  Not different good or different bad, just different.  And I think it probably will depend on your own personal tastes what you think of it in the end.  I thought it was too bizarre with the "thinly sliced squash" in the midst of a soup (I would recommend chopping it instead).  Mark though it was too fishy, and thought it would be better with better-quality crab.  My mother loved it (which just goes to show you how polar opposites we are when it comes to taste!)  

I'm curious to hear what others think when they try it.