Curried Summer Squash Soup with Fried Squash Blossoms

As everyone is gearing up for the World of Wine here in Southern Oregon, summer has finally arrived and with it the explosion of summer squash and zucchini.  The following is a great way to use up those zucchini that are overtaking your garden.  This way you won’t have to sneak over to your neighbors house and put a bag loaded with abandoned squash after dark.

This is a recipe to help use up some of the extra squash and flowers.  The curry and paprika brings out the fresh flavor of the zucchini.  If you don’t want to make the Fried Squash Blossoms, you can just finish this soup with a dusting of tomato powder.

Curried Summer Squash Soup with Fried Squash Blossoms        Serves 4-6

  • 2 medium Squash – cut in small cubes – skin on
  • 1 medium sweet onion – diced
  • 2 garlic cloves – diced
  • 2 Tablespoons Neutral oil – such as avocado or grapeseed oil
  • 2 Cups Vegetable Stock
  • 2 Tablespoons of Curry Powder
  • 1 Teaspoon of Smoked Paprika
  • Sea Salt and Pepper
  • Tomato Powder (optional for garnish)

Squash Blossoms (one per bowl of soup)

  • squash blossoms – stamens removed
  • 1 Egg – mixed
  • 1/4 cup flour
  • Salt & pepper
  • 1/4 cup Panko bread crumbs

Make the soup.  Heat the oil and add the onion and garlic until translucent (about 5 minutes), add the zucchini, curry and paprika and cook until the zucchini is slightly browned.  Add the stock and cook for about 20-30 minutes or until the veggies are very soft.  Place this into a blender or use an immersion blender.   Keep warm while you make the blossoms.

Remove the stamens from the blossoms if not done already.  Twist the opening of the flower to seal.

  1. Dip the flower in flour that has been seasoned (I like to add a touch of cayenne powder or you could add the same curry used in the soup).
  2. Dip into the egg
  3. Dip in the Panko bread crumbs.
  4. Fry until golden brown and allow to cool on paper towels.
  5. Place one flower on top of soup as garnish.

Happy Cooking!


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