Squash Blossom Soup With Cashew Crema

Ingredients

• 1 cup raw cashews (about 4.5 oz.)
• 2 Tbsp. lemon juice
• 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, divided
• 2 Tbsp. extra-virgin olive oil
• 2 small onions, diced (about 2 cups)
• 2 garlic cloves, coarsely chopped
• 1 medium zucchini (about 8 oz.), peeled, chopped
• 3 jalapeños, stemmed, halved lengthwise, seeded
• 1 cup fresh or frozen corn kernels (about 5 oz.)
• 8 oz. squash blossoms (about 30), stemmed, stamens removed, divided
• 1¼ cups low-sodium vegetable or chicken broth
• Freshly ground black pepper

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