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Squash Blossom Soup With Cashew Crema
Blend boiled cashews into a luscious crema and add an elegant dollop to the bowls of this summery squash blossom soup recipe.
👥 6 Servings⏱️ Prep & Cook: 45 min🔥 Cook: 40 min👤 Paola Briseño-González📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●bowl
- ●blender
- ●dutch oven
- ●cutting board
- ●oven
- ●pot
📝 Preparation Steps
1
In a small saucepan, bring 3 cups water to a rolling boil over medium-high heat; reduce heat to a simmer. Add 1 cup raw cashews (about 4.5 oz.) and cook until softened, about ⏱️ 20 minutes.
raw cashews (about 4.5 oz.)1 cup
2
Drain cashews (discard cooking liquid) and rinse well. Transfer cashews to a blender, add 2 Tbsp. lemon juice, ½ tsp. Diamond Crystal or ¼ tsp. plus ⅛ tsp. Morton kosher salt, and 1½ cups water, and purée on high until completely smooth and creamy, about ⏱️ 1 minute. Transfer to a medium bowl; set aside. Do not rinse blender. (Makes about 2¼ cups cashew crema.)
. lemon juice2 Tbsp
3
Heat 2 Tbsp. extra-virgin olive oil in a stockpot or Dutch oven over medium. Add 2 small onions, diced (about 2 cups) and 2 garlic cloves, coarsely chopped and cook until soft, about ⏱️ 5 minutes. Add 1 medium zucchini (about 8 oz.), peeled, chopped, 3 jalapeños, stemmed, halved lengthwise, seeded, and 1 cup fresh or frozen corn kernels (about 5 oz.); cook until vegetables start to brown around edges, 10–⏱️ 15 minutes. Using tongs, remove jalapeños to a cutting board and reserve.
. extra-virgin olive oil2 Tbspmedium zucchini (about 8 oz.), peeled, chopped1jalapeños, stemmed, halved lengthwise, seeded3fresh or frozen corn kernels (about 5 oz.)1 cup
4
Add all but 3 of 8 oz. squash blossoms (about 30), stemmed, stamens removed to the pot and cook until just starting to wilt, about ⏱️ 45 seconds. Transfer vegetables to reserved blender, add 1¼ cups low-sodium vegetable or chicken broth and half of reserved cashew crema, and purée on high until smooth, about ⏱️ 1 minute.
. squash blossoms (about 30), stemmed, stamens removed, divided8 oz¼ cups low-sodium vegetable or chicken broth1
5
Pour soup back into pot and bring to a simmer over medium-low heat. Season with remaining 1 tsp. Diamond Crystal or ½ tsp. plus ⅛ tsp. Morton kosher salt and remove from heat. Taste and stir in more cashew crema if needed; reserve the rest for serving.
6
Thinly slice reserved jalapeños and cut remaining 3 squash blossoms in half; scatter both over soup. Top with freshly ground black pepper and serve with remaining cashew crema for drizzling.
jalapeños, stemmed, halved lengthwise, seeded3Freshly ground black pepper
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