Squash Blossom Soup

This image courtesy of Tom Eckerle


Cooking Methodsauteeing


Total Timeunder 2 hours

Make Ahead RecipeYes

OccasionCasual Dinner Party

Recipe Coursemain course

Equipmentfood processor

Mealdinner, lunch

Taste and Texturecreamy, rich, savory

Type of Dishcold soup


  • 1 pound squash blossoms, reserve 8 of the choicest blossoms for decoration (about 60 blossoms)
  • 2 tablespoons unsalted butter
  • 1 bunch scallions, including some of the green, cut lengthwise and thinly sliced
  • 1½ quarts chicken stock , reduced by half, or canned low-sodium chicken broth
  • 1½ to 2 pounds baby zucchini and yellow squash, chopped
  • 2 cups heavy cream
  • Salt and freshly milled white pepper
  • Food processor or blender


  1. Remove the blossoms from the squash. In a medium kettle or saucepan, melt the butter. Sauté the scallions until wilted. Add the reduced stock and bring to a simmer. A dd the blossoms and squash to the stock. Simmer for 10 minutes.

  2. Meanwhile, in a separate pan, reduce the cream by half. Strain the broth into a clean saucepan. Puree the solids in a food processor. Fold the puree into the broth and add the cream. Season to taste and chill for 1 hour.

  3. When ready to serve, decorate each plate with a reserved squash blossom.


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