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Squash blossoms are most commonly stuffed, battered and fried. They have a very short lifespan and once picked should be used rather quickly. I love them sautéed with white onions and butter and placed in a quesadilla with some gooey cheese. If you can get your hands on a generous amount of blossoms this soup really brings out their delicate flavor.

Cream of Squash Blossom Soup

3 tablespoons unsalted butter

1/2 white onion, chopped fine

1 small clove garlic, minced

1 pound squash blossoms, stem removed – cleaned and coarsely chopped


5 cups homemade chicken stock

1 1/2 cups heavy cream

In a 2 quart pan saute the onions and garlic in the  butter until translucent. Add the chopped squash blossoms and some salt, cover the pan and let them steam for a few minutes until softened. Remove 1/2 cup of the mixture for garnish and set aside. Add the chicken stock to the pan and puree until smooth with an immersion hand blender. Simmer for 5 minutes and add the cream heating gently. Taste for seasoning and serve the soup with the reserved garnish and a dollop of creme fraiche.


Serves 4