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Squash Blossom Soup

Squash Blossom Soup Recipe

  • 1 pound squash blossoms, reserve 8 of the choicest blossoms for decoration (about 60 blossoms)
  • 2 tablespoons unsalted butter
  • 1 bunch scallions, including some of the green, cut lengthwise and thinly sliced
  • 1½ quarts chicken stock , reduced by half, or canned low-sodium chicken broth
  • 1½ to 2 pounds baby zucchini and yellow squash, chopped
  • 2 cups heavy cream
  • Salt and freshly milled white pepper
  • Food processor or blender
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 318kcal (16%)
Total Fat 27g (42%)
Saturated Fat 16g (81%)
Cholesterol 95mg (32%)
Total Carbohydrate 13g
Dietary Fiber 1g
Sugars 5g
Protein 7g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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