Squash Vine and Shoots Soup is very light and delicate. It is a delicious healthy meal that’s really easy to prepare. You can make it using shoots from any type of squash variety and also add Squash flowers.
What type of Squash Shoots or Leaves are safe to eat?
You can prepare this Squash Shoot Soup using the shoots from many types of squash, including pumpkin, butternut, acorn, yellow, and spaghetti squash. You can also use zucchini, yellow zucchini, as well as gourd plants. As you can see, you have many options to choose from. These types of squashes are from the Cucurbita Pepo varieties.
What are Shoots in a plant?
Shoots are the tender stems (and accompanying leaves and buds) of a young, growing plant. These are the first stems that sprout up, long before the plant produces any fruit.
For this soup, I used the vines and shoots of a specific gourd plant that I have in my small vegetable garden, the fruit of which is called “Chilacayote” in Mexico (we also use this vegetable to make an “agua fresca”). As I mentioned above, you can use the shoots from any type of squash or gourd plant for this recipe.
Squash Vines and Shoots Soup
This Squash Shoot Soup is called “Sopa de Guias” in Spanish, and, as always, each region of Mexico has its own version. For example, the version you will find in Oaxaca will often include “chochoyotes”, which are small dumplings made from corn masa (you can see them made in the recipe for Black Bean Soup with Corn Dumplings).
This vine and tomato photo was taken with my phone in my garden.
Many people prefer to use water instead of chicken broth for this soup. They also like to add some corn masa dough that has been diluted in water. This gives the soup an added thickness.
This recipe is my own version for Sopa de Guias, or Squash Shoot Soup, and I’m sure you will find it very simple and easy to prepare. The tender shoots and leaves have a very mild, enjoyable flavor, sort of like a mix between spinach and lettuce. You can add them to other soups or dishes in the same way you would add spinach to a dish. Another way to use these shoots is to lightly fry them and cook them with scrambled eggs.
Squash Vine and Shoots Soup
DIRECTIONS:
- Before chopping the kernels from the corn, remove the husk and silky threads from the corn with your hands, and discard them from the cob. Hold the corn upright and hold it tightly with one hand, then use a sharp knife to cut downwards (close to the core) to remove the kernels.
- Heat the oil in a medium-size saucepan at medium-high heat. Once it’s hot, add the onion and garlic. Cook for 2 minutes, then stir in the corn kernels and cook, stirring from time to time, for about 5 minutes. Next, stir in the squash and keep cooking for 4 more minutes until the squash looks a little pale in color.
- Add the squash shoots, squash blossoms (if using), and Epazote leaves to the pot. Cook for 2 minutes then pour in the chicken broth. Once it comes to a boil, reduce the heat and simmer for 3 more minutes. Season the soup with salt and serve immediately in a medium-size bowl. Enjoy with warm corn tortillas.
If you enjoy dishes using Summer Garden Vegetables check these other options:
- MEXICAN SQUASH WITH CHEESE
- VEGETABLE GARDEN SOUP
- SWEET CORN TAMALES
- PORK WITH CALABACITAS AND ELOTE
- ESQUITES, CORN IN A CUP
RECIPE TIPS:
- Type of vines and shoots, as I mentioned above, you can use the vines and shoots from pumpkin, butternut, summer squash, and other squash varieties.
- Blossoms, if you don’t find squash blossoms it is OK to skip them in this recipe. The soup will still taste delicious.
- Squash varieties, I know the Mexican type of squash, the long light green color is not available everywhere. You can substitute it with the green zucchini.
- This recipe keeps well in the fridge for a couple of days. You can reheat it in a small pot at medium-high heat for about 10 minutes. If you prefer to use the microwave, then reheat in a microwave-safe container for about 2 minutes at high power.
Squash Vine and Shoots Soup
Ingredients
- ¼ cup white onion chopped
- 1 garlic clove chopped
- 1 large ear of corn about 1 cup of kernels
- 2 tbsp. vegetable oil
- 1 medium-size Squash or Zucchini chopped
- 2 cups Squash shoots chopped
- 8 Squash Blossoms Optional
- 4 Epazote leaves
- 4 cups chicken broth
- Salt to taste
Instructions
- Before chopping the kernels from the corn, remove the husk and silky threads from the corn with your hands, and discard them from the cob. Hold the corn upright and hold it tightly with one hand, then use a sharp knife to cut downwards (close to the core) to remove the kernels.
- Heat the oil in a medium-size saucepan at medium-high heat. Once it’s hot, add the onion and garlic. Cook for 2 minutes, then stir in the corn kernels and cook, stirring from time to time, for about 5 minutes. Next, stir in the squash and keep cooking for 4 more minutes until the squash looks a little pale in color.
- Add the squash shoots, squash blossoms (if using), and Epazote leaves to the pot. Cook for 2 minutes then pour in the chicken broth. Once it comes to a boil, reduce the heat and simmer for 3 more minutes. Season the soup with salt and serve immediately in a medium-size bowl.
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