There are male and female blooms on the squash plants. A friend had asked me the difference on their pumpkin plant. I haven’t planted pumpkins, but it is in the squash family. Harvest some of those male blossoms and make a delicious soup.
Squash Blossom Soup
3 tablespoons butter
1 small onion, diced
1 clove garlic, minced
36 squash or pumpkin blossoms, chopped
3 cups chicken broth
1 cup half and half
salt and freshly ground black pepper
Melt the butter in a large saucepan over medium heat. Add the onion and garlic and saute until soft, 4 to 5 minutes. Add the blossoms and stir until softened, 1 to 2 minutes. Add the broth and bring to a boil. Reduce the heat; simmer for 10 minutes.
In batches, puree the soup in a blender or food proccessor until smooth. Return the soup to the saucepan and stir in the half-and-half. Season to taste with salt and pepper. Reheat over low heat. Do not boil.