Name: Winter Squash Blossom Soup
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Ingredients: 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

Winter Squash Blossom Soup

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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

Ingredients

Scale

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

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Instructions

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

Find it online: https://foodgardening.mequoda.com/recipe/winter-squash-blossom-soup/