Ingredients with Measurements:
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 pound zucchini, chopped
- 1 pound yellow squash, chopped
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 20 squash blossoms, stems and stamens removed
- Salt and pepper, to taste
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
2. Add the zucchini and yellow squash and cook for another 5 minutes.
3. Pour in the broth and bring to a boil. Reduce heat and simmer for 20 minutes.
4. Add the heavy cream and squash blossoms to the pot and cook for another 5 minutes.
5. Use a blender or immersion blender to puree the soup until smooth.
6. Season with salt and pepper to taste.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 20g
Carbohydrates: 15g
Protein: 5g
Substitutions for ingredients:
- Olive oil can be substituted with vegetable oil or butter.
- Chicken or vegetable broth can be substituted with water and bouillon cubes.
- Heavy cream can be substituted with half-and-half or milk.
Variations:
- Add diced potatoes or carrots for a heartier soup.
- Use different types of squash or add in other vegetables like corn or bell peppers.
- Add in cooked chicken or shrimp for a protein boost.
Tips and tricks:
- Be sure to remove the stems and stamens from the squash blossoms before adding them to the soup.
- Use an immersion blender for easier blending and less mess.
- Adjust the amount of broth and cream to achieve desired consistency.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat soup in a pot over medium heat, stirring occasionally, until heated through.
Presentation ideas:
Serve soup in individual bowls and garnish with a few squash blossoms.
Garnishes:
- Chopped fresh herbs like parsley or basil
- Croutons
- Grated Parmesan cheese
Pairings:
- Crusty bread
- Salad with a light vinaigrette dressing
Suggested side dishes:
- Grilled cheese sandwich
- Roasted vegetables
Troubleshooting advice:
- If the soup is too thick, add more broth or cream to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to reduce.
Food safety advice:
- Be sure to wash the squash blossoms thoroughly before using.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
Squash blossoms have been used in Mexican cuisine for centuries, often stuffed with cheese and fried. This soup is a modern twist on a classic ingredient.
Flavor profiles:
Creamy, savory, and slightly sweet.
Serving suggestions:
Serve hot as a main course or as a starter for a meal.
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