top of page
Search

Squash - Renewal and Abundance

5 days ago
2 min read

Updated: 3 days ago

Squash Blossom Soup!


As we welcome in cooler weather and fall colors, it’s time start using up the last of our summer harvest vegetables. My absolute favorite September soup is made with mixed vegetables that are blended with squash blossoms to make a delicate, bright yellow, carotenoid packed meal.


Squash blossom soup (sopa de flor de calabaza) has been a traditional fall meal dating as far back as the Aztecs, who viewed the flowers as symbols of renewal and abundance. The recipe I use is adapted from an amazing farmer, cook, Camino Real historian and all-around great person, Liddie Martinez, who lives in Espanola, New Mexico.


If you decide to try this, there are not many rules. You can use almost any form of summer squash, but yellow is the traditional color of the soup.  To make a thicker, more potassium dense soup, use at least two potatoes.


One serving of this soup is going to give you a boost of antioxidants, Vitamin C, A and fiber. If you use milk, then you will also get some Vitamin B (Riboflavin) as an extra bonus.


The delicate squash blossoms are best used right out of the garden, but you can also find then at Farmer’s Markets in Colorado through the end of the month. Dillon, Eagle, Minturn and Salida all have farmers markets, use this link to find days and hours:



You can make up a batch of this soup and freeze it, just don’t add the dairy. Wait until it is defrosted, heat up the stovetop with a swirl of milk, cream or cream cheese.

Happy eating!



Sopa de Flor de Calabaza

12 squash blossoms

½  onion, diced

3 yellow squash or zucchini, diced

1 carrot, peeled and diced

1 Yukon gold potato, cooked, cooled, peeled and diced

3 cups chicken broth

½ cup green chile, roasted, peeled and diced

4 oz. cream cheese, room temp

½ cup milk or heavy cream


Remove stems and pistils from the blossoms. Set six blossoms aside and rough chop the remaining six and place them at the bottom of your food blender.


In a heavy skillet sauté the onion and carrot in olive oil until onions are transparent. Add 3 cups chopped zucchini or yellow summer squash, reduce heat and cover cooking for 5-7 minutes or until the zucchini is tender. Working in batches, add the squash and cooked potato to a blender and cover with chicken broth. Purée for 3-4 minutes until smooth and place back into the skillet. 


Bring mixture to a boil then reduce heat and simmer covered for 10 minutes. Add chile and stir. If planning to freeze, store in containers. If planning to eat right away, add milk, cream and/or cream cheese and stir until well combined and bubbling hot.


Reserve two blossoms for garnish. Tear or gently slice the others into thick strips and fold into hot soup. Tear or cut reserved blossoms into thirds and use along with cilantro as garnish. Serves 6.



Karen Casey, MS RDN


 

 
 
 

Comments

bottom of page