Summer Squash Soup is made from the entire squash plant with squash vines, squash blossoms and summer squash coming together quickly to make a light and refreshing soup that’s perfect served in the height of summer squash season from spring to fall.
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Summer squash soup recipe
This summer squash soup recipe is a light but filling soup that uses the entire squash plant – from vine to blossom! It’s the perfect celebration of summer squash season. Based on Oaxacan sopa de guias this squash soup recipe can be served the authentic Oaxacan way with chochoyotes small masa dumplings that are steamed in the broth. Or you can get it on the table even faster by opting to serve warm corn tortillas on the side instead.
Farmstand fresh recipe
Recently I stopped by Skagit Valley farm stand Verdura Organico Mexicano and was lucky to catch owners, Bartolo and Reyna Flores, out in the stand. Willing to share their gorgeous Oaxacan produce and teach me about items that were unfamiliar.
From the stunning freshly shucked pinto beans which unlike dried beans, cook to perfectly creamy in as little as 30 minutes. And verdalago, also known as purslane, a nutrient dense succulent often sauteed into scrambled eggs, simmered into a verde salsa or served fresh as a citrusy flavored salad green. And most mind blowing to me, squash vines- leaves, shoots and tendrils. I had no idea that once the prickly outer layer of the vine is peeled off the the entire vine is edible and delicious in a variety of recipes. Actually Reyna was currently making them squash vine quesadillas with Oaxaca cheese and squash blossoms for lunch. And Bartolo shared that he likes the squash vines in a classic Oaxacan soup called sopa de guias made with summer squash, squash vines, tomatoes, onion, jalapeno peppers, and garlic.
I was immediately intrigued and got to work experimenting with the recipe and testing my own version of the squash soup. I really wanted to use the fresh pinto beans from the farm stand. But to keep it on the super quick side I opted to freeze the beans for later and used corn kernels instead. Which complimented the herb infused corn dumplings so well. But you can use beans and or tomatoes as well. And serve the soup with warmed corn tortillas instead of dumplings to get it on the table even more quickly.
However you serve it this soup is light, flavorful and refreshing. It’s the perfect way to celebrate summer squash season – from vine to blossom!
Ingredients
- Squash – any variety summer squash can be used in this recipe. Or use pumpkin or butternut squash. Whichever squash you use slice into thin bite sized pieces.
- Squash vines – Although small tender vines are preferred, any squash and squash vines can be used in this soup. Just make sure to peel any prickly vines before using.
- Squash blossoms – small whole blossoms, if available.
- Squash leaves and tendrils – the smaller squash leaves will be most tender. Or you can substitute spinach if squash leaves are unavailable.
- Corn – if you have access to fresh corn cobs you can cut the kernels off yourself and use the cobs to make a corn stock. But frozen corn or drained, canned corn can also be used. Or leave the corn out and substitute cooked pinto beans or black beans.
- Onion
- Garlic
- Jalapeno pepper – or other mild chili pepper.
- Vegetable stock – or substitute any stock you’d. See above to use corn stock.
- Cooking oil – canola or whatever light cooking oil you prefer.
- Lime – optional, for serving.
- Masa dumplings – made from masa, salt, water and fresh herbs. Optional, for serving.
Step by step instructions
- If using masa dumplings combine warm water with salt and masa in a medium bowl. Knead until soft and smooth then form into small balls and cover with a damp towel until ready to use. Or simply skip if you’d like to serve squash soup with corn tortillas or corn chips instead.
- In a large pot over medium heat cook chopped onion in a couple tablespoons of oil until softened. Add whole jalapeno pepper, chopped garlic and corn kernels. Cook until corn is softened then remove chili pepper.
- Add chopped squash and squash vines and cook slightly before stirring in vegetable stock. Bring to a boil then stir in squash leaves and blossoms and reduce to a simmer.
- Add dumplings and simmer for about 5 minutes or until dumplings float to the surface.
- Serve soup immediately with lime wedges on the side.
- Enjoy!
How to serve
This soup is so light and flavorful that all you need to serve it with is a squeeze of lime juice at the last minute. But if you’d like to skip the masa dumplings you can serve it with warmed corn tortillas on the side. Or with a mound of corn chips in the bowl.
Although it is a vegetarian soup recipe you can add cooked pork or chicken to make it even more substantial of a meal.
How to store
This soup is best served immediately to preserve the fresh flavor and texture of the squash and dumplings.
Yield
This summer squash soup yields about 6 cups. Enough for three meal sized servings or six appetizer sized servings of soup.
📖 Recipe
Ingredients
- 1 small white onion chopped
- 1 clove garlic minced
- 1 medium jalapeno pepper whole
- 1 cup squash sliced
- 2 cups squash vines cut into small 1 ½ inch pieces
- 8 whole squash blossoms
- 1 cup squash leaves and tendrils packed
- 2 tablespoons canola oil
- 4 cups vegetable stock
- 1 cup corn kernels
- 1 whole lime optional – sliced, for serving
Masa dumplings
- ¾ cup masa
- ½ teaspoon salt
- ½ cup warm water
- 2 tablespoons chopped cilantro optional- or Oaxacan herbs like pepicha and papalo
Instructions
- Make masa dumplings by combining warm water with salt and masa in a medium bowl. Knead dough until soft and smooth and form into small balls. Cover with a damp towel until ready to use.¾ cup masa, ½ teaspoon salt, ½ cup warm water, 2 tablespoons chopped cilantro
- Heat oil in a large pot over medium heat until shimmering. Add chopped onion and cook until slightly softened, about 3 minutes. Then add whole pepper, minced garlic and corn kernels. Cook until corn is softened, stirring frequently, about 2 minutes.1 small white onion, 1 clove garlic, 1 medium jalapeno pepper, 2 tablespoons canola oil, 1 cup corn kernels
- Remove chili pepper and add chopped squash and squash vines. Cook slightly, about 2 minutes.1 cup squash, 2 cups squash vines
- Add stock and bring soup to a boil.4 cups vegetable stock
- Carefully add squash leaves, tendrils and blossoms to boiling soup then reduce to a simmer.1 cup squash leaves and tendrils, 8 whole squash blossoms
- Then finish by adding masa dumplings to the simmering soup. Continue to simmer for about 5 minutes or just until dumplings float on the surface being careful not to overcook.
- Serve immediately with lime wedges on the side.1 whole lime
Nutrition
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