Squash Blossom Soup

5 Aug

Recently I bought a box of vegetables from Plowshare Farms.  Its week-to-week CSA is a great deal: on Monday, farmer Teddy emails out a list of his harvest for that week, and for $25, you can get an assorted box delivered on Tuesday or Wednesday. (Or not – you’re not locked in to ordering every week.) I got tomatoes, turnips, sorrel leaves, squash, gherkins, chard, basil lettuce, mouse melons… and lots of things I am not remembering. The fridge basically looked like the habitat for a woodland creature.

The half of it (literally)

The half of it (literally)

But one of the unadvertised little surprises that came with it was a tub of squash blossoms.


The Gentleman wondered if it was like squash infanticide to pick the blossoms, and you know – that’s a really good question. Also, a weird one.

I know you can stuff squash blossoms with cheese and deep fry them, but none of that sounds very healthy, nor frankly all that appealing. So I looked around the interwebs and found this Rick Bayless recipe for squash blossom soup. It’s pretty involved with the number of steps, but it also had the advantage of using up summer squash, corn, and potatoes I already had.  Let’s do it!

You start by cooking onions, veg broth, and potatoes until fairly cooked…

The base

The base

…and then you add half the chopped squash blossoms…

Chopping the blossoms

Chopping the blossoms

These veggies are about to be whacked.


…and puree it with the immersion blender into a creamy base

Like this.

Like this.

As that was happening, I roasted the poblano chiles, which have very little spice whatsoever, but do have great flavor.

Into the broiler...

Into the broiler…

...and out of the broiler

…and out of the broiler

Then you scrape off the char and dice it up.

Chopped, roasted poblano

Chopped, roasted poblano

I should pause at this point and mention that recipes with many steps are really mind over matter. Sure, you could be like, “There are 15 steps in this recipe. FORGET IT.” But not a single one of these steps is hard. It’s just putting one foot in front of the other. Like life, people. Like life.

Finally you add these chiles, the rest of the squash blossoms, and some other chopped veggies to the soup, along with some milk.

Chop chop. I knifed down a cob of corn and diced some zucchini and yellow squash.

Chop chop. I knifed down a cob of corn and diced some zucchini and yellow squash.

I opted not to add cream at the end, because I correctly suspected that it would be creamy and delicious without any more fat. The sweetness of the veggies is pronounced in this soup – such a perfect bowl of summer.



I realize this is a lot of work, but well worth it. And I was pretty proud that the squash blossoms didn’t just end up in the trash, victims of CSA-waste.



3 Responses to “Squash Blossom Soup”

  1. drr8 August 5, 2013 at 9:23 am #

    The soup looks delicious! Also, it looks like those were mostly male squash blossoms so no worries about squash infanticide ;-)

    • Julie August 5, 2013 at 9:25 am #

      Look at you! Zero to expert gardener in a few short months! I will tell the Gentleman – he’ll be so relieved.

  2. saltedplates August 7, 2013 at 10:31 am #

    yum! My friend Chris works with their farm, it looks like a great alternative CSA especially for people who travel more frequently in the summer than me. I wish I had grown zucchini just for the squash blossoms this year

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