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:
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.
- 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)
- tortilla chips
- plain yogurt (soy yogurt or skip altogether)
- lime wedges
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.
Add chile peppers, corn and cumin. Cook for an addition 2-3 minutes.
Add squash and tomatillos, cook 2-3 more minutes.
Separate the stems and sepals from the flowers.
Chop and add squash blossoms and continue to cook, 5 more minutes.
Add broth (No chicken broth) and bring to a boil. Simmer for 15 minutes. Adjust seasonings to your taste.
Ladle into bowls, garnish with toppings and enjoy!
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.