• Servings 8-10
  • Prep 20 min
  • Cook 15 min
  • Cuisine
  • Skill Level

Squash Blossom Soup


  • 1/2 lb squash blossoms
  • 2 tbs unsalted butter
  • 1 small bunch scallions, thinly sliced
  • 1 and 1/2 quarts chicken stock
  • 1 1/2 lb yellow squash, chopped
  • 2 cups heavy cream
  • 3 cloves garlic, minced
  • 1 tbs cilantro, chopped
  • kosher salt and white pepper to taste
  • button mushrooms, thinly sliced for garnish
  • croutons for garnish


  • Separate the blossoms from the squash, if attached
  • Peal and chop the squash.
  • Add the butter to a large saucepan and using medium heat add the scallions and saute for about 5 minutes or until softened.
  • Add the squash blossoms the squash  along with the stock.
  • Simmer for about 15 minutes.
  • Add the cream and reduce the mixture to about half.
  • Allow the soup to cool, then add to the bowl of a food processor or blender and puree until smooth.
  • Season with salt and pepper.
  • You may chill the soup covered for at least 1 hour or you may serve warm.
  • When ready to serve, garnish each bowl with a squash blossom.

Print Recipe

No Comments

Leave a reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.