Squash Flower Soup Recipe

Name: Squash Flower Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons unsalted butter; 2 onions, sliced; 1 teaspoon salt, or more to taste; 1/2 teaspoon freshly ground black pepper; 3 garlic cloves, sliced; 2 quarts vegetable stock; 1 pound (8 cups loosely packed) zucchini or other squash flowers; 1 cup half and half; 1/2 cup grated Anejo cheese; 1 lime, cut into 6 or 8 wedges

Servings: persons

6 tablespoons unsalted butter
2 onions, sliced
1 teaspoon salt, or more to taste
1/2 teaspoon freshly ground black pepper
3 garlic cloves, sliced
2 quarts vegetable stock
1 pound (8 cups loosely packed) zucchini or other squash flowers
1 cup half and half
1/2 cup grated Anejo cheese
1 lime, cut into 6 or 8 wedges

1
In a stockpot melt the butter over moderate heat.
2
Saute the onions with the salt about 5 minutes.
3
Add the garlic and cook 1 to 2 minutes longer.
4
Pour in the vegetable stock or water.
5
Bring to a boil, reduce to a simmer and cook 10 to 12 minutes.
6
Then stir in the flowers and cook 5 minutes longer.
7
Transfer to a blender or food processor and puree until smooth.
8
Sift through a strainer back into the soup pot.
9
Pour in the half and half and bring back to a boil.
10
Season to taste with salt and pepper.
11
Serve hot, garnished with the cheese and lime wedges.

447

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 tablespoons unsalted butter, 2 onions, sliced, 1 teaspoon salt, or more to taste, 1/2 teaspoon freshly ground black pepper, and more.

Yes, Squash Flower Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Squash Flower Soup

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