Best 2 Squash Flower Soup Recipes

**Unveiling the Delights of Squash Flower Soup: A Culinary Journey Through Three Unique Recipes**

Embark on a culinary adventure with a trio of tantalizing squash flower soup recipes that capture the essence of this seasonal delicacy. Discover the secrets to crafting a velvety smooth and flavorful broth, infused with the delicate essence of squash blossoms. Each recipe offers a distinct twist, showcasing the versatility of this vibrant ingredient. Dive into a classic cream of squash flower soup, delight in a refreshing chilled version, or savor a hearty and flavorful squash flower and zucchini soup. Whether you're seeking a light and elegant appetizer or a comforting main course, these recipes will guide you in creating an unforgettable symphony of flavors that will leave your taste buds dancing.

Let's cook with our recipes!

SQUASH SOUP

Squash Soup image

Provided by Alton Brown

Time 50m

Yield 4 servings

Number Of Ingredients 9

Ingredients

6 cups (about 2 large squash) seeded 2-inch wide chunks butternut squash
Melted butter, for brushing
1 tablespoon kosher salt, plus 1 teaspoon
1 teaspoon freshly ground white pepper, plus 1/2 teaspoon
3 cups chicken or vegetable stock
4 tablespoons honey
1 teaspoon minced ginger
4 ounces heavy cream
1/4 teaspoon nutmeg

Steps:

Preheat the oven to 400 degrees F.
Brush the flesh of the squash with a little butter and season with 1 tablespoon salt and 1 teaspoon freshly ground white pepper. On a sheet pan lay the squash flesh side up. Roast for about 30 to 35 minutes or until the flesh is nice and soft.
Scoop the flesh from the skin into a pot and add the stock, honey, and ginger. Bring to a simmer and puree using a stick blender. Stir in the heavy cream and return to a low simmer. Season with salt, pepper, and nutmeg.

SUMMER SQUASH SOUP

Summer Squash Soup image

Vegetables from the gardenabound in cups of chilled squash soup.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Yield Makes 2 quarts

Number Of Ingredients 11

Ingredients

3 tablespoons unsalted butter
1 medium white onion, thinly sliced
1/2 teaspoon turmeric
Pinch of cayenne pepper
3 pounds yellow summer squash (about 6 medium), cut into thin half-moons
3 1/2 cups homemade or low-sodium store-bought chicken stock, or water
2 1/2 teaspoons coarse salt
1/4 teaspoon freshly ground white pepper
1 tablespoon fresh lime juice
Shelled sunflower seeds, toasted, for garnish
Paprika, for garnish

Steps:

Melt butter in a large saucepan over medium-low heat. Cook onion, stirring occasionally, until softened, about 5 minutes. Add turmeric and cayenne; cook, stirring, 30 seconds. Add squash and stock; bring to a boil. Reduce heat; simmer, stirring occasionally, until squash is very tender, about 20 minutes.
Let cool slightly; puree in batches in a blender (so blender is never more than halfway full). Season with salt and white pepper; stir in lime juice. Refrigerate until cold, about 6 hours, or up to 1 day. Served chilled with seeds and paprika.

Tips:

Choose fresh, tender squash blossoms for the best flavor.
Gently wash the squash blossoms to remove any dirt or debris.
Remove the pistils from the squash blossoms before cooking to prevent a bitter taste.
Use a light touch when cooking squash blossoms to prevent them from becoming tough.
Serve squash blossom soup immediately, garnished with fresh herbs or grated Parmesan cheese.

Conclusion:

Squash blossom soup is a delicious and elegant dish that is perfect for a special occasion. With its vibrant color and delicate flavor, this soup is sure to impress your guests. The addition of squash blossoms gives the soup a unique and memorable flavor that is sure to leave a lasting impression.