1 hr 45 mins
– Dissolve yeast in warm milk with a spoonful of sugar and let stand in a warm place. About 15 minutes.
– In the same saucepan, melt the butter over low heat, then add the diced squash and fry for 5 minutes on low heat.
– Stir in the onion and garlic and fry for 1 minute. After this, add the squash blossoms and flour and stir well.
– Pour the chicken broth and stir in the heavy cream. Continue to cook on low for 8 minutes. After this, mix well and pour everything into your blender. Wait until it cools off a little, then process until you have a delicate, creamy sauce.