Celine’s Favorite: Squash Blossom Soup

Aka: Sopa De Flor De Calabaza.  When Mom and Dad moved to New Mexico years ago, Mom immersed herself in all things Southwest, especially the flavors.  She and Dad had a favorite restaurant in Palomas, Mexico called The Pink Store, where she ALWAYS ordered their Squash Blossom Soup.  Last summer, as my plants produced more squash than I could keep up with, I decided a bit of flower pruning was in order and thought about Mom’ favorite soup.  A squash plant makes tons more male flowers than female (the ones with a baby squash at the base of the blossom), so you can gather the male flowers for this soup.  Or, if you need a break from squash, gather some female flowers as well.  Without the recipe from The Pink Store, I was on my own with my friend, The Google.  I selected a recipe that was attributed to Frida Kahlo–I think Mom would have liked the recipe with a history.  And, like Mom would have, adjusted it it to ingredients I had on hand that stayed within the intent of the original recipe.  So here you go, Mom:

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I made this prior to becoming vegan, but it will be super easy to veganize the recipe this summer.  I’ll place vegan substitutes in parenthesis.

ingredients

  • 1 white or yellow onion, peeled, and finely chopped
  • 1 clove garlic, peeled and minced
  • 4 TBSP unsalted butter  (use veggie or “No Chicken” broth for sauteing)
  • 2 ears of corn, kernels cut off, or one package frozen corn
  • chile peppers of your choice–I used 1 poblano and 1 jalepeno–finely chopped, seeded if you want less heat
  • 1 tsp cumin
  • 2 cups chopped summer squash–I used 1 zucchini and 2 patty pans
  • 2 or 3 tomatillos, chopped
  • 1-2 cups squash blossoms, cleaned and rough-chopped
  • 4 cups chicken broth (No Chicken broth)

For toppings:

  • tortilla chips
  • plain yogurt (soy yogurt or skip altogether)
  • cilantro
  • lime wedges
  • avocado

In a large pot, melt butter (heat about 1/4 cup of broth) and saute onions and garlic until onions are translucent.  3-5 minutes.

saute onions

Add chile peppers, corn and cumin.  Cook for an addition 2-3 minutes.

add peppers and corn

Add squash and tomatillos, cook 2-3 more minutes.

add squash

Separate the stems and sepals from the flowers.

clean blossoms

Chop and add squash blossoms and continue to cook, 5 more minutes.

chop and add blossoms

Add broth (No chicken broth) and bring to a boil.  Simmer for 15 minutes.  Adjust seasonings to your taste.

add broth

Ladle into bowls, garnish with toppings and enjoy!

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Squash blossoms taste like squash, only more delicate.  They add a luxurious texture and flavor layer to this soup; and for me, a lovely memory of my Mom.

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1 Comment

Filed under appetizer, comfort food, dairy-free, dinner, Food memories, Garden produce, Gluten-free, lunch, recipe, restaurants, side dish, Vegetarian

One response to “Celine’s Favorite: Squash Blossom Soup

  1. Pingback: Muy Bueno Vegan Tamales | Somethin' Yummy

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