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.




20 min


15 min


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