Squash blossoms have a very short shelf life, so when I see them pop up at the farmer's markets or grocery stores, I snag them up quickly to use that day. This earthy recipe is very simple, with the most time going towards cooking the dried corn and roasting the poblano chiles. It is ancestrally gluten-free, plant-based, and is perfect for (finally) autumn weather. My daughter really enjoys this soup, with the addition of fresh lime.
DRIED CORN & SQUASH BLOSSOM SOUP
SERVES 6
INGREDIENTS
2 T. sunflower oil
1 finely chopped medium white onion
3 cloves garlic, minced
1 zucchini, finely diced
1/2 C. *dried corn cooked to manufacture's directions
¼ pound squash blossoms, sepals removed, roughly chopped
5 C. vegetable broth
1 C. crimini mushrooms, tips of stems removed, quartered
2 poblano chiles, **charred, peeled, de-seeded and cut into strips
4 C. water
Sea salt to taste
PREPARATION
1. In a large saucepan, heat the oil. Add the onion and garlic. Cook, without browning, until translucent.
2. Add the zucchini, and cook for about 3 minutes. Add the mushrooms, continue cooking 3 more minutes.
3. Add the squash blossoms and cook, uncovered, until the vegetables are just tender, only a couple of minutes.
4. Add the vegetable broth and water, and bring to a boil. Add the cooked dried corn. Turn heat down to a simmer, keep uncovered, and cook for about 5-10 minutes longer to allow the flavors to marry.
5. Add the poblano chile strips, stir. Add sea salt to taste.
SERVE WITH WARM CORN TORTILLAS
*If you cannot find dried corn in your area, you can purchase it from Ramona Farms HERE
**Roast or charr the poblano chiles just as you would a red bell pepper, either on the stove, or in an oven.