Squash Blossom Soup
Squash blossoms, much like corn and zucchini, are abundant in the late summer garden. This soup uses all three and uses the blossoms themselves both for flavor, cooked into the soup, and for texture.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at guidingstars.com.
Ingredients
- 1 large white onion, chopped into ¼" pieces
- 3 cups low-sodium vegetable broth
- 1 small Yukon gold potato, peeled and roughly chopped
- 24 large squash blossoms
- 2 poblano chiles, roasted, peeled, deseeded and chopped into ¼" pieces
- 1 cup low-fat milk
- 1 medium zucchini, cut into ¼" pieces
- Kernels from 1 large ear of corn
- ½ cup non-fat, plain Greek yogurt
- ⅛ tsp. salt Optional Garnishes*: Flat Leaf Parsley
- Flat Leaf Parsley
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