This beautiful bowl of soup features all of our favorite summer produce items ~ squash blossoms, zucchini, roasted poblano peppers, and yellow corn.
The soup is creamy, and hearty at the same time – full of flavor and very filling. You will love it. Not to mention it will give you a chance to use up all those squash blossoms you have from your garden.
Before you get started, you will want to roast, peel, deseed and chop 2 poblano chiles – poblano are often times the same as pasilla chiles that you might find in store. We usually buy 6 or 7 at a time and roast them all… then freeze them for using in recipes over that next week or two.
Roasting them is really easy – just put them on a cookie sheet under the broiler until they are scorched and black – flip them, repeat all the way around. Then pull them out of the oven, and remove the skin; deseed them, and chop them up – set them aside until the recipe calls for them.
This soup was amazing – it serves 6, but we didn’t have much leftover. My husband came back for three bowls and couldn’t stop raving about how good he thought it was. We only had enough left for one person and we threw it in the fridge in a mason jar for lunch the next day.
Here’s the recipe ~
- 2 Tbsp butter
- 1 large white onion, chopped (1/4" pieces)
- 3 C. chicken stock
- 1 russet potato, peeled and chopped (does not need to be perfect as it's getting blended anyways)
- 24 large squash blossoms
- 2 poblano chiles - roasted, peeled, deseeded and chopped
- 1 C. milk
- 1 medium size zucchini, diced into 1/4" pieces
- kernels from 1 ear of corn
- 1/2 C. heavy cream
- 1 tsp salt or more, to taste
- In your dutch oven, warm the butter and add the chopped onion - cook until translucent (4-5 minutes).
- Remove half the onions and set aside.
- Add the chicken stock and potato to the pot - bring to a boil over medium heat. Once it starts to boil, drop the heat to low/medium - simmer for 20 minutes until the potatoes are soft and cooked through.
- While the broth and potatoes are cooking, prep the squash by breaking off the stems. Peel off the sepals (which are the small, wavy leaves that grow from the base) - then pluck out the stamen (in the middle). You'll want to keep the leaves of the blossoms only - don't worry about being gentle because you are going to slice them up anyways. Discard the stems, sepals and stamen because we won't be using those items. All you should have now are the colorful leaves.
- Take the blossoms - divide into 2 even piles. Slice them into 1/4 inch strips - they don't have to be perfect.
- Add 1 pile to the stock, and cook for 3 minutes.
- Use your immersion blender and blend until smooth - if you are without an immersion blender, carefully pour into your regular blender and blend until smooth. You might have to work in batches.
- Pour the mixture back into the pot and set the pot on medium heat.
- Add the poblano, milk and reserved onion and stir to combine, then add the zucchini and corn.
- Simmer for 10-12 minutes, until the zucchini is soft. Then add the other half of the squash blossoms - simmer for 2-3 minutes and then remove from the heat.
- Stir in the heavy cream and season to taste with salt/pepper.
- Ladle into bowls and enjoy.
- Refrigerate leftover soup in mason jars for up to 3 days. Reheat as necessary before serving.