Best 4 Squash Flower Soup Recipes
In the realm of culinary delights, the humble squash flower, often overlooked amid its more conspicuous brethren, holds a secret treasure trove of flavors, just waiting to be unlocked. Enter the enchanting world of squash flower soup, a symphony of delicate textures and tantalizing tastes that will transport your palate to a realm of pure bliss. As we embark on this gustatory adventure, let us delve into the art of crafting this delectable dish, discovering the secrets that lie within each delicate blossom.
Check out the recipes below so you can choose the best recipe for yourself!
SQUASH SOUP
Provided by Alton Brown
Time 50m
Yield 4 servings
Number Of Ingredients 9
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
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
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.
QUICK GOLDEN SQUASH SOUP
This delectable soup feels like fall! Its golden color and rich, satisfying flavor have made it a favorite of mine-which is really amazing because I was convinced I didn't like squash until I tried this recipe. -Becky Ruff, Monona, Iowa
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings (1-1/2 quarts).
Number Of Ingredients 9
Steps:
- In a large saucepan, saute leeks in butter until tender. Stir in the squash, broth, thyme and pepper. Bring to a boil. Reduce heat; cover and simmer until squash is tender, 10-15 minutes . Cool slightly. , In a blender, cover and process squash mixture in small batches until smooth; return all to the pan. Bring to a boil. Reduce heat to low. Add cheese; stir until soup is heated through and cheese is melted. Garnish with sour cream and onion.
Nutrition Facts : Calories 294 calories, Fat 18g fat (10g saturated fat), Cholesterol 48mg cholesterol, Sodium 922mg sodium, Carbohydrate 26g carbohydrate (7g sugars, Fiber 4g fiber), Protein 11g protein.
FRIED ZUCCHINI OR SQUASH FLOWERS
I had this at a restaurant in Greece and I loved it, so I am saving this until my mother's garden produces something to fry. I don't remember where I found it, somewhere on the internet though.
Provided by JenPo
Categories Vegetable
Time 45m
Yield 12 flowers, 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine flour, egg yolk, wine, water, and salt. Whisk ingredients until they form a thin batter. Refrigerate 30 minutes.
- Open the calyx (the outermost green ring) on each flower and remove the pistils (the little inner stalk). Carefully rinse each flower under cold water and pat dry.
- Whisk the egg white into small peaks and fold it into the batter.
- Place a mozzerella stick inside each flower and secure it with a toothpick.
- Heat 1/2 an inch of oil in a frying pan (on about medium-high, but not too hot).
- Coat the flowers in the batter and fry them about a minute in oil until they are golden. Drain on paper towels.
Nutrition Facts : Calories 253.4, Fat 9.5, SaturatedFat 5.1, Cholesterol 80.9, Sodium 242, Carbohydrate 25.2, Fiber 0.8, Sugar 0.7, Protein 12.7
Tips:
- Use fresh, vibrant squash blossoms for the best flavor and texture.
- Gently wash the squash blossoms to preserve their delicate petals.
- Remove the pistils from the squash blossoms to prevent a bitter taste.
- Lightly wilt the squash blossoms before adding them to the soup to intensify their flavor.
- Use a vegetable broth or water as the base of the soup for a lighter flavor, or chicken broth for a richer flavor.
- Add aromatics such as garlic, onion, and celery to enhance the soup's flavor.
- Season the soup with salt, pepper, and herbs like thyme or oregano to taste.
- Garnish the soup with additional squash blossoms, herbs, or a drizzle of olive oil before serving.
Conclusion:
Squash blossom soup is a delightful and unique dish that showcases the delicate flavors of spring. With its vibrant color, delicate texture, and subtle sweetness, this soup is a true culinary delight. Whether served as an appetizer, main course, or light lunch, squash blossom soup is sure to impress your taste buds and leave you craving more.
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