Recipe courtesy of Mary Sue Milliken and Susan Feniger

Squash Flower Soup

  • Level: Easy
  • Total: 1 hr 10 min
  • Prep: 30 min
  • Cook: 40 min
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6 tablespoons unsalted butter

2 onions, sliced

1 teaspoon salt, or more to taste

1/2 teaspoon freshly ground black pepper

3 garlic cloves, sliced

2 quarts Vegetable Stock, recipe follows

1 pound (8 cups loosely packed) zucchini or other squash flowers

1/2 cup grated Anejo cheese

1 lime, cut into 6 or 8 wedges


  1. In a stockpot melt the butter over moderate heat. Saute the onions with the salt about 5 minutes. Add the garlic and cook 1 to 2 minutes longer. Pour in the vegetable stock or water. Bring to a boil, reduce to a simmer and cook 10 to 12 minutes. Then stir in the flowers and cook 5 minutes longer. Transfer to a blender or food processor and puree until smooth. Sift through a strainer back into the soup pot. Pour in the half and half and bring back to a boil. Season to taste with salt and pepper. Serve hot, garnished with the cheese and lime wedges.
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