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Winter Squash Blossom Soup

Garnish a squash soup with the added zest of squash blossoms for Winter Squash Blossom Soup. Mix and match your squash and blossoms.

Winter Squash Blossom Soup

There is nothing quite so satisfying on a chilly day as a warm, hearty bowl of soup. It can also be said that certain soups made well are also delicious chilled. Squash blossom soup may come under that category. With its nutrient-dense squash and the intricate flavor palette of pear, onion, garlic, and ginger, this is a soup you’ll look forward to having more than once.

The key to a good winter squash soup is consistency. You want to process the cooked squash to a perfect smoothness. You could even top a bowl of this soup with a dollop of sour cream or unflavored Greek yogurt. There are no hard and fast rules here.

Now, of course, the squash blossoms are really the stars of the show here, even though they do seem to serve as a sort of garnish. But squash blossoms are a taste treat all on their own, and if your garden has a good supply of male squash blossoms, don’t let them go to waste.

This recipe is an excellent way to introduce the concept of edible flowers. The next dish could be squash blossoms stuffed with seasoned goat cheese and lightly sauteed in butter, or a simple salad of squash blossoms, olives, and avocado.

While you’re brainstorming other potential uses for your squash blossoms, treat yourself to this delicious soup. Play with the seasonings and put your own creative touch on this soup. Hot or cold, it’s going to be delicious!

Winter Squash Blossom Soup

Winter Squash Blossom Soup

Garnish a squash soup with the added zest of squash blossoms for Winter Squash Blossom Soup. Mix and match your squash and blossoms.

  • Author: Norann Oleson
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Yield: Serves 10 1x
  • Category: Soups


  • 2 pounds winter squash, peeled, seeded, and cut into 2-inch cubes
  • 2 pears, peeled, cored, and diced
  • 2 cups onions, chopped
  • 2 cloves garlic, peeled and minced
  • 2 tablespoons fresh ginger root, peeled and chopped
  • Thyme and tarragon to season
  • 2 teaspoons oil
  • 4 cups broth (chicken or vegetable)
  • 1 cup water
  • 1 tablespoon lemon juice
  • 10 to 20 male squash blossoms


  1. Wash squash blossoms by swirling them in a bowl of water. Lay out to dry on a paper towel.
  2. Cut squash, pears, garlic, and onions.
  3. In a large pot over medium heat, add the oil, then the onions.
  4. Cook until onions are softened, about 4 to 5 minutes.
  5. Add the squash, pears, ginger, garlic, thyme, and tarragon.
  6. Cook for about a minute to release the flavors of the spices.
  7. Add the broth and water; bring mixture almost to a boil.
  8. Reduce the heat to low.
  9. Simmer, covered, until the squash is tender, about 40 minutes.
  10. Use a blender, hand blender, or food processor to puree the soup in batches.
  11. When all the soup has been pureed, return it to the pot and simmer until it’s heated through.
  12. Stir in lemon juice.
  13. Garnish each bowl of soup with 1 or 2 squash blossoms.

Have you tried this soup? What did you think? Please let us know if you made any changes or have any suggestions.


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