Squash Blossom & White Corn Soup

Disclaimer: This post contains a recipe highlighting a different country or culture. While I strive for authenticity, I sometimes need to make adjustments to recipes due to ingredient availability.

Today’s Sunday Funday is a little different.  Tomorrow is National Navajo Code Talkers Day.  The Navajo Code Talkers were a group of Navajo Marines whose service and unbreakable code using the Navajo language were instrumental in the United States/Allied World War II pacific victory.  Yet, not much was known about these men since they were sworn to secrecy for years after WWII in case their code would need to be used again.

There is all sorts of information available about these remarkable men online and I also highly recommend this memoir:

Code Talker: The First and Only Memoir By One of the Original Navajo Code Talkers of WWII
Code Talker: The First and Only Memoir By One of the Original Navajo Code Talkers of WWII by Chester Nez
My rating: 5 of 5 stars

A fantastic memoir about the Navajo Code Talkers and their role in World War II - A must read!

View all my reviews

For Sunday Funday today, I thought cooking Navajo recipes would be a great way to honor and remember these men.  Today’s recipe comes from a cookbook I found online which is a compilation of traditional Navajo foods.  I ended up making squash blossom soup since my zucchini (and other squashes) are currently flowering abundantly.  I had also cooked with squash blossoms once before, when I made squash blossom quesadillas.  

The soup was a wonderful light lunch, bursting with summer flavor!

Sunday Funday

Navajo Recipes for Navajo Code Talker Day

Squash Blossom & White Corn Soup

Adapted from Nizhonigo Iina: Cooking with Navajo Traditional Foods

1 tablespoon butter

½ white onion, diced

2 potatoes, diced

1 zucchini, diced

¼ teaspoon salt

¼ teaspoon pepper

4 cups chicken broth

(15 ounce) can white corn

4-5 large squash blossoms

1 tablespoon fresh parsley

¼ cup milk

Melt the butter in a soup pot over medium heat.  Add the onion, potatoes, and zucchini and cook for 5-7 minutes or until beginning to soften.  Season with salt and pepper.  

Stir in the broth, corn, and squash blossoms and simmer for 20 minutes or until the potatoes are tender.  

Stir in the parsley and milk and serve.


  1. Thanks for hosting this week and choosing such a wonderfully unique theme! A great excuse to make some summer soup!

  2. I love the idea of this soup and I'm heading to my library website now to put a hold on this book. Thanks.

  3. I loved this theme Amy! We all learned a little history and explored new recipes! Your soup is gorgeous.

  4. Amy, thank you so much for this wonderful theme. I learned a bit about a different part of history. As for the soup, it looks so pretty and inviting. Wish I could lay my hands on some squash blossoms and white corn.


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