I have a recipe for squash blossom soup. I have been wanting to make it for some time but the problem is where I live. I am not able to get my hands on squash blossoms and was wondering if I could use squash instead of the blossom?
You’re not going to get nearly the same result, but you might still have an interesting dish. The squash blossom is just that: the flower of the squash plant. The squash itself is a very different thing: firm and fleshy. You cannot substitute one for the other and get a similar result. You’d be better off substituting soemthing that has a similar texture to a flower blossom, like a mild green (baby lettuce of any variety except iceberg, for example).
As a former chef and having use them for many recipes in the places I was a chef in, there more a garnish that an important flavour component, you can add leeks, onions like green onions, even make some nice croutons for a garnish.
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You’re not going to get nearly the same result, but you might still have an interesting dish. The squash blossom is just that: the flower of the squash plant. The squash itself is a very different thing: firm and fleshy. You cannot substitute one for the other and get a similar result. You’d be better off substituting soemthing that has a similar texture to a flower blossom, like a mild green (baby lettuce of any variety except iceberg, for example).
References :