Seasonal Eating: Squash Blossom Soup
By: Amy Jeanroy
Published: July 16, 2013

This delicate, seasonal food, Squash Blossom Soup, is the perfect starter for a summer evening meal. This light and lovely recipe is so simple to make, and highlights the delicate flavor of the blossoms. Here in Northern Maine, our squash are just starting to set flowers, so this will be on our menu soon.
 
Squash Blossom Soup
1 pound squash blossoms (approximately 60 blossoms- reserve 8 for decoration)
2 tablespoons unsalted butter
1 bunch scallions, cut lengthwise and thinly-sliced
1 1/2 quarts reduced chicken or vegetable stock
1 1/2 pounds baby zucchini and yellow squash, chopped
2 cups heavy cream
 
salt and freshly-ground pepper
Click here for complete instructions