.– Place 4 cups of water in a saucepan and turn the heat to high. Once the water starts boiling, add the blossoms. After one minute, remove the flowers and place them in a bowl with ice-cold water to stop the cooking process. Drain and chop the blossoms, then set aside.
– 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.
– Return to the saucepan and keep cooking for five more minutes or until it thickens. Season the soup with salt and pepper. Serve in bowls and top each one with a tablespoon of heavy cream. Garnish with the squash blossoms and parsley (or epazote).