squash blossom soup
A warm, comforting soup for those days when the air is just a little cooler. The blossoms served on top are a nice finishing touch but can be replaced with a dollop of goat cheese instead.
1 tablespoon unsalted butter
1 small onion, diced
1 medium zucchini, diced
Kosher salt, to taste
Freshly ground black pepper, to taste
1 medium Yukon gold potato, peeled and diced
3-4 cups low-sodium vegetable stock
14 squash blossoms, divided
1 tablespoon minced fresh flat-leaf Italian parsley, plus extra for garnish
1 tablespoon minced fresh thyme, plus extra for garnish
1/4 cup heavy cream, or to taste
- In a large saucepan, heat butter over medium heat. Add onion and zucchini and cook until softened, about 10 minutes. Season with salt and pepper. Add potato and 3 cups stock (or enough to cover vegetables) and bring to a boil. Reduce heat to medium-low and simmer for 15-20 minutes, until potatoes are fork-tender.
- Meanwhile, prepare squash blossoms. Remove and discard stems and any small leaves at base. Remove stamen from inside of each flower and discard.
- Chop 10 squash blossoms (leave remaining 4 whole for garnish). Add to soup along with parsley and thyme and cook for about 5 minutes, until just wilted. Remove saucepan from heat and using an immersion blender, blend soup until smooth (or transfer to a blender and return back to saucepan). Add more stock if soup is too thick. Place saucepan back over low heat and stir in cream. Simmer for about 10 minutes until warmed through. Taste for seasoning and adjust thickness of soup as desired.
- Divide soup equally among serving bowls and top each with a whole squash blossom, a pinch of fresh parsley and thyme. Season with salt and pepper and serve warm.