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Summer Produce Soup w/ Stuffed Squash Blossoms


It may technically still be summer, but this last week has felt pretty chilly around where I live. The chill in the air doesn't mean that I can't take advantage of all the late summer produce, though!


Last weekend my parents sent me home with some of their homegrown tomatoes and peppers and I was able to nab some squash blossoms from the farm, so I decided to make a summer soup with baked and stuffed squash blossoms to bring some extra freshness to the soup. This recipe is really flexible, you can use whatever summer produce you have on hand, which means that you can use any kind of tomato, squash, and pepper and the soup will still be delicious and fresh.


You could also make this in a crock-pot, just saute the onions and garlic first on the stove (or in the bottom of your crock-pot if it has a saute function) to release the flavors, and then put all the ingredients into the crock-pot and cook on medium for 4-5 hours.

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Summer Produce Soup With Stuffed Squash Blossoms

For the soup:

  • 2 tbsp butter or coconut oil

  • salt and pepper to taste

  • 1 onion, roughly chopped

  • 3 cloves of garlic, roughly chopped

  • 2 small or 1 large carrot, chopped

  • 1-2 zucchini or summer squash, chopped

  • 1-2 small peppers such as jalepeno, serrano or fresno, seeds removed and roughly chopped

  • 1.5 lbs of fresh tomatoes, quartered or halved, depending on their size

  • 1-2 cups of chicken or vegetable broth or water

  • a handful of fresh basil, leaves removed from the stems

For the squash blossoms:

  • 6-8 squash blossoms

  • 1 cup of ricotta or other soft cheese

  • salt and pepper to taste

  • 2 tbsp softened coconut oil, divided

Pre-heat oven to 350°.

In a large pot, heat the cooking oil or butter over medium-high heat. Once hot, add the onions and cook for 1-2 minutes until fragrant, stirring frequently. Add the garlic and cook 1-2 minutes. Add the carrot and cook 3-4 minutes, until slightly softened. Add the zucchini or squash and the pepper and cook another 3-4 minutes. Add the tomatoes and cook 5-10 minutes, until they have released their juices. Season with salt and pepper to taste. Add the broth or water a little at a time, until the liquid is just covering the top of the produce. Reduce heat to low and simmer, uncovered for about 20-30 minutes, or until the liquid has reduced by about 1/4. At about minute 15 of simmering, add the basil leaves and stir to combine.

While the soup is simmering, prepare the squash blossoms. In a small bowl, mix the cheese, salt and pepper until combined. Oil an oven-safe pan or cast iron skillet with 1 tbsp of coconut oil. Carefully stuff the cheese mixture into the center of the flower, being sure not to rip the bud open. Once stuffed, twist the end of the flower just enough to close the bud. Place onto the oiled pan or skillet. Once all the flowers have been stuffed and placed onto the skillet, season with salt and pepper to taste, drizzle the remaining coconut oil on top and bake in the pre-heated oven for about 15 minutes, until they start to look a little crispy. Once cooked, remove from oven and let the flowers cool slightly.

Once the liquid in the soup as reduced, blend with an immersion blender or in an upright blender (being careful because the soup is very hot!).

Return the soup to the pot and taste. Season with salt and pepper if needed, and add a bit more butter if it tastes like the soup needs more depth.

Serve the soup hot in a large bowl, topped with the squash blossoms.

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I topped my soup with some pesto in the center as well, and it added a nice fresh zing along with the creamy texture and spiciness of the peppers. Do you think you'll try this recipe before summer is over? Let me know in the comments below!

#food #recipe #inseason #summer #soup

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