Sauté the onion: Heat 3 tablespoons of olive oil in a pot. Sauté the finely chopped onion over low heat for 5-6 minutes until softened. Add the crushed garlic and cook for another 1 minute.Cook the potato: Add the potato to the pot and sauté for 2-3 minutes. Add 6 cups of water or vegetable broth, and cook for 15-20 minutes until the potato softens.

Add the squash blossoms: Add the squash blossoms. Cook for only 3-4 minutes; do not overcook, as their color and aroma will be lost.

Blend: Add 2 tablespoons of lemon juice. Blend with an immersion blender until smooth. Add salt.Serve: Pour into bowls. Drizzle the remaining olive oil over the top. Garnish with the reserved fresh blossoms and dill, and serve hot.

Do not overcook the squash blossoms after adding them to the soup, as their color will fade and their aroma will be lost. 3-4 minutes is sufficient. If you leave a few blossoms whole without blending, the presentation of the soup will be enhanced.