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.