Squash Flower Soup
  

Ingredients

3 T. butter 1 small onion, chopped 1 clove garlic, minced 3 dozen squash blossoms, chopped 3 C. chicken broth 1 C. half-and-half Salt and pepper to taste

Pumpkin blossoms may also be used. Recipe from The New Zucchini Cookbook and other Squash by Nancy C. Ralston and Marynor Jordan, torey/Garden Way Publishing, 1990

Directions

1. In a large saucepan, melt butter.
2. Add onion and garlic and cook until soft.
3. Add blossoms and stir until softened.
4. Add broth and bring to a boil. Reduce heat and simmer for 10 minutes.
5. Pour mixture into a blender or food processor and blend until pureed.
6. Return mixture to the saucepan, slowly add half-and-half and season to taste. Serves 4.