Yellow Squash & Blossom Soup


  • 4 shallots, minced
  • 1/4 cup butter
  • 4 lbs. yellow zucchini or crookneck squash
  • 2 quarts chicken stock, or more if needed
  • salt and pepper
  • 12 squash blossoms


  • Sweat shallots in butter in soup pot and soft. Rough chop squash and add to pot and cook about 5 minutes. Add chicken stock to barely cover. Simmer until the squash is just tender. With a hand blender puree the soup. Season with salt and pepper. Add more chicken stock if needed to make nice consistency.
  • Julienne the petals of the blossoms. Serve the soup in warm wide bowls and garnish with blossoms.


  • SOURCE: Adapted from Alice Waters