Curried Summer Squash Soup with Fried Squash Blossoms

[Guest guest]

Curried Summer Squash Soup with Fried Squash Blossoms

 

Constance Jesser - Jacksonville Mercantile - Jacksonville, OR

 

Since this time of year means most people's squash plants are working

overtime

 

in their gardens, this is a recipe to help use up some of the extra

squash and flowers.

 

 

 

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 very mild olive 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) 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

mins

 

or until the veggies are very soft. Place this into a blender or use an

immersion

 

blender. Keep warm while you make the blossoms.

 

Make the Squash blossoms. Mix the flour with some salt and pepper. Dip

 

the blossoms into the flour, then in the egg, then in the Panko. Fry

these in a

 

small amount of oil until brown on all sides.

 

To Serve. Place some Squash soup in a warmed soup bowl and float a

squash blossom on top.

 

Serves 4-6

 

Note: 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.

 

 

 

 

[Guest guest]

This sounds like a great way for me to use up my squash. I always

have more squash than ideas of things to cook with it.

 

Lily

 

 

, " Cliff Taylor "

<filbert23 wrote:

>

>

> Curried Summer Squash Soup with Fried Squash Blossoms

>

> Constance Jesser - Jacksonville Mercantile - Jacksonville, OR

>

> Since this time of year means most people's squash plants are

working

> overtime

>

> in their gardens, this is a recipe to help use up some of the extra

> squash and flowers.

>

>

>

> 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 very mild olive 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) 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

> mins

>

> or until the veggies are very soft. Place this into a blender or

use an

> immersion

>

> blender. Keep warm while you make the blossoms.

>

> Make the Squash blossoms. Mix the flour with some salt and pepper.

Dip

>

> the blossoms into the flour, then in the egg, then in the Panko. Fry

> these in a

>

> small amount of oil until brown on all sides.

>

> To Serve. Place some Squash soup in a warmed soup bowl and float a

> squash blossom on top.

>

> Serves 4-6

>

> Note: 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.

>

>

>

>