Prepare the flowers ahead of time by rinsing them in a warm water solution consisting of 1 tablespoon salt and 2 tablespoons vinegar. The water should just cover the flowers. Drain and rinse.

1. Place the butter in a pan with onion; sauté.

2. When onion turns translucent, about 7–10 minutes, add a pinch of sugar; toss in squash flowers and garlic. Sauté 2 minutes.

3. Add chili, green onions, and broth; bring to a boil. Remove from heat.

4. Ladle hot soup into prepared jars. Cap and seal, using pressure canner at 11 pounds of pressure for 20 minutes for pints.

5. When you open and serve this soup, you can add a scrambled egg to it to thicken the stock.

• MAKES 4 CUPS

• INGREDIENTS

• ¼ cup butter

• 1 medium onion, chopped

• pinch sugar

• 12 squash flowers

• 2 cloves garlic, sliced

• ½ teaspoon red chili flakes

• 3–4 green onions, chopped with tops

• 2 cups vegetable or chicken broth

Squish Squash Cave dwellers in Mexico were eating squash as early as 6000 b.c.e. Native Americans called squash God’s apple. As early as 3000 b.c.e., the Natives felt that planting squash with other crops improved the overall yield in the fields. Squash was transported to Europe by Spanish explorers.