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

Squash Blossom Soup


  • 1 lb squash blossoms, reserve 8 of the choicest blossoms for garnish (about 60 blossoms)
  • 2 tbs unsalted butter
  • 1 bunch scallions, white and green parts, thinly sliced
  • 1 and 1/2 quarts of chicken stock
  • 1 and 1/2- to 2 lbs of baby zucchini and yellow squash, chopped
  • 2 cups heavy cream
  • kosher salt and white pepper to taste
  • 2 cloves garlic chopped
  • 1 tbs cilantro, chopped
  • Separate the blossoms from the squash.
  • Peal and chop the zucchini or 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 zucchini or 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.

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