Lunche for 4

Squash Blossom Soup

Name: Squash Blossom Soup
Total time: 20 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 4 cups water; 2 tbsp butter; 1/4 cup onion; 1 clove garlic; 2 tbsp flour; 3 cups chicken broth; 3/4 cup heavy cream; salt and pepper to taste (optional); 1/4 cup heavy cream or sour cream; extra squash blossoms (optional); parsley or epazote leaves (optional)

$4.39for 420 minServes 4

Squash blossoms simmer in a creamy garlic broth thickened with flour, creating a smooth soup in twenty minutes.

Photo: mexicoinmykitchen.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Butter, 1 oz$0.40/oz typical	1 oz	$0.40Typical price
	Onions, a little$1.29/lb typical	a little	$0.10Typical price
	Garlic, a little$0.75 each typical	a little	$0.08Typical price
	Broth, 25 oz$0.07/oz typical	25 oz	$1.74Typical price
	Heavy cream, 8.25 oz$0.22/oz typical	8.25 oz	$1.83Typical price
	Fresh herbs (cilantro, a little$1.49 each typical	a little	$0.19Typical price
Total for the servings shown		$4.39

Swaps

Swap onions for red onionsabout $0.20/lb more at typical prices
Swap heavy cream for evaporatedabout $0.08/oz less at typical prices
Swap butter for margarine and vegan butterabout $0.15/oz less at typical prices

Pantry staples you likely have

FlourSalt and pepper

Not included in the cost.

20 minstart to table
Easydifficulty
4servings as written
$typical cost tier

Mexican Budget Lunches Cold-weather comfort Fall Winter

Typical price

$1.10 per serving$4.39 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

4 cups water
2 tbsp butter
1/4 cup onion
1 clove garlic
2 tbsp flour
3 cups chicken broth
3/4 cup heavy cream
salt and pepper to taste (optional)
1/4 cup heavy cream or sour cream
extra squash blossoms (optional)
parsley or epazote leaves (optional)

Steps

Rinse the squash blossoms, remove their tough bases, and cut them into strips.
Melt the butter in a 4-quart pot over medium heat, then cook the onion and garlic for 3 minutes.
Stir in the flour and cook for 1 minute.
Whisk in the water and chicken broth, then simmer for 5 minutes.
Add the squash blossoms and cook for 5 minutes, until tender.
Stir in the heavy cream, season with salt and pepper, and heat for 1 minute without boiling.