Squash Blossom Soup

Squash Blossom Soup is a delicate, light, and nourishing Mexican dish made with vibrant squash blossoms, fresh vegetables, and fragrant herbs. It is perfect for a seasonal, nutrient-rich meal, summer parties, and potlucks!

As a nutrition consultant and chef, I always seek ways to create nourishing and flavorful meals. Squash Blossom Soup is a perfect example—a light yet nutrient-dense dish that highlights the beauty of fresh, seasonal ingredients. Rich in vitamins, minerals, and antioxidants, this traditional Mexican soup is comforting and celebrates simple cooking.

I discovered Squash Blossom Soup while traveling through Oaxaca, one of my favorite places in the world. Oaxaca is a region known for its incredible culinary traditions and fantastic food. I took a cooking class with a local chef (I always try to take a cooking class wherever I go to support local chefs, and it is so much fun) in a beautiful outdoor kitchen during a cooking class and learned how to prepare this delicate, floral-infused soup from scratch. The chef guided us through selecting the freshest squash blossoms, carefully cleaning them, and layering flavors with Garlic, onions, and epazote. The soup was light but earthy, aromatic, and unlike anything I had tasted before.

What is a Squash Blossom Soup

Squash blossom is a short-lived female squash blossom from a zucchini into a warm, flavorful soup. Squash blossom soup—or “sopa de flor de calabaza” as it’s traditionally known in Mexico. It perfectly expresses the essence of summer’s harvest, blending the creamy richness of fresh corn and smooth broth with the subtle, floral notes of zucchini flowers.

Those zucchini flowers are beautiful and add freshness and color to the soup. You can find them sometimes at the grocery store, but the farmers market is your friend for getting those beauties.

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Why You’ll Love This Recipe

Making this soup is unique because you have an opportunity to enjoy the fleeting beauty of female squash blossoms before their short shelf life fades away. The delicate floral flavor paired with hearty ingredients like fresh corn and poblano peppers creates a meal that’s as nourishing as elegant.

• Bursting with Freshness

Fresh blossoms are light, sweet, and have floral undertones, bringing an unmistakable character to the soup. Fresh corn kernels and zucchini capture the essence of summer in every bite. So get a large bag of blossoms at the farmers’ market and make this delicious soup.  

• Easy and Sophisticated

The soup is easy to make but looks beautiful and sophisticated. It is perfect for a party to impress your guests.

• A Taste of Tradition

I love to experience different cousins and travel to places where I can learn new dishes and this soup is just that. It has been a staple in Mexico City and Oaxaca for centuries. The soup carries the flavors of Central Mexico, inviting you to experience its culinary heritage firsthand.

• Naturally Nutritious

It is packed with fresh vegetables, such as zucchini flowers and chopped squash blossoms, and corn kernels, which are loaded with fiber and nutrients.

Ingredients For Squash Blossom Soup

Squash Blossoms: They add a mild, earthy sweetness to the soup.

Stock or Broth: The recipe typically uses chicken stock or whole chicken to provide a rich and savory backdrop for the soup. A good-quality, low-sodium chicken broth or vegetable broth, if you are vegetarian, will also work.

Onions and Garlic provide aromatics for the soup. Their subtle sweetness is brought out by sautéing in avocado oil over medium heat, providing depth and complexity.

Corn and Zucchini: Fresh corn kernels and zucchini add texture and heartiness.

Optional Dairy Elements: Depending on the desired consistency, some cooks like to add heavy cream for a luxuriously smooth finish. For a lighter alternative, a splash of milk or a dollop of queso fresco can do the trick. Vegan? Blend in some soaked cashews for a similar creamy vibe.

How to Make Squash Blossom Soup

Preparation Tips

• Cleaning the Blossoms: Always rinse the blossoms gently under cool water to remove dirt or bugs. Check within the center of each blossom —it’s not unusual for debris to hide there. Pat them dry with a paper towel and remove the base of the blossom the green stem portions, for a silkier soup texture.
• Trimming and Chopping:  You can either chop the blossoms into small pieces or leave them whole.
• Prepping Vegetables: Prepare your medium zucchini, corn kernels, and small onion, and cut everything into uniform sizes for even cooking.

Cooking Instructions

Finish and Serve: Adjust the seasoning if needed, and serve your hot soup immediately. Garnish with reserved blossoms, a sprinkle of queso fresco, or a handful of fresh herbs, such as cilantro.

Sauté Aromatics: Begin by heating a large heavy tpot or Dutch oven on medium heat. Add olive oil, avocado oil, or butter and melt it gently to coat the bottom of the pan. Add diced onion, diced poblano pepper, and garlic cloves. Sauté for about 5-7 minutes until they turn soft and fragrant.

Add Vegetables: Stir in the zucchini and corn kernels, mixing well with the sautéed aromatics. Cook for an additional 3-4 minutes, stirring frequently so the veggies become slightly tender but don’t lose their color.

Incorporate Blossoms: Add the whole or chopped squash blossoms, leaving some whole ones for garnishing later. Mix them gently into the pot and cook for another 2-3 minutes until they soften.

Add Liquid & Season: Pour in your choice of broth—chicken broth or vegetable broth. Bring this mixture to a gentle boil and add an epazote, chipilin, kosher salt, and black pepper for seasoning. Lower the heat to medium-low and let it simmer for 15–20 minutes.

Blend for Texture: Remove the bay leaf and blend the soup to your desired consistency using a high-speed blender or immersion blender. For a creamier texture, add creme fraiche or heavy cream or blend in a roasted Yukon gold potato.

Dairy-Free Cream Alternatives

Adding creaminess doesn’t always have to come from dairy. If you’re vegan or lactose intolerant, try these swaps:

• Heavy Cream: Use cashew cream or blend in soaked cashews.
• Queso Fresco: Replace with almond-based cheese crumbles or nutritional yeast for a nutty flavor

Chef Tips for Perfect Squash Blossom Soup

• Use Fresh, High-Quality Ingredients: The short shelf life of female squash blossoms means you’ll want to use them as fresh as possible.
• Make sure that you get epazote and chiplin at a Mexican store before you cook it. Do not skip this because those are traditional Mexican spices that give the dish the desired flavor.

How to Garnish

• Reserve a few entire female flowers to lightly sauté and use as an elegant garnish.
• Add a sprinkle of cilantro or chives for color and freshness.
• Top with crumbled queso fresco for an added depth of flavor.

Storage

Once it cools, store the soup in an airtight container. It will stay fresh in the fridge for up to three days.

Reheat in a small saucepan over medium heat, stirring gently to preserve its smooth texture. Avoid boiling, as this can overcook the delicate blossoms.

Ways To Serve Squash Blossom Soup

• A Light Main Course with soft tortilla or crust artesian bread or a simple side dish with a citrusy vinaigrette complements the floral notes of the soup without overpowering it. You can also serve it with lightly charred zucchini flowers or eggplant, and asparagus brings a smoky contrast and adds texture.

To explore more meal ideas that highlight seasonal produce, check out 18 Fall Soups, Stews, And Fall Recipes.

• First Course: If you’re hosting a dinner party, squash blossom soup makes a stunning and sophisticated first course. You can also serve the soup chilled on hot summer days, offering a refreshing take that still highlights its signature floral flavor.

Looking for tips on creating beautiful, creamy soups? Don’t miss How To Make Creamy Soups.

Pair It with Complementary Mexican Dishes

Squash blossom soup’s connection to central Mexico makes it a natural pairing with other Mexican-inspired dishes.

• Quesadillas: Serve alongside quesadillas for a cohesive meal that celebrates the best of the squash plant.
• Mexican Rice: A side of fluffy Mexican rice seasoned with cumin, Garlic, and fresh tomatoes makes a delightful accompaniment.
• Tortilla Chips: Serve the soup with a side of crispy tortilla chips and fresh guacamole.

For more tips on storing soups with unique flavors, Creamy Yellow Pepper Soup Recipe is helpful.

Essential Equipment

• Soup Pot or Dutch Oven
• Immersion Blender or Countertop Blender
• Small Saucepan
• Sharp Knife
• Spatula
• Measuring Tools
• Colander or Mesh Strainer

FAQ

What Are Squash Blossoms, and Where Can I Find Them?

Squash blossoms are the edible flowers of the squash plant. They are delicate, vibrant yellow-orange in color, and packed with a subtle, floral sweetness. Both male and female blossoms can be used for cooking, though female blossoms are often preferred for their softer and slightly larger petals. You can find them at farmers’ markets and grocery store stores during summer.

Do I Need to Remove Anything from the Blossoms?

Yes, a little preparation is required to prepare the blossoms for cooking. Start by gently rinsing them under cold water to remove dirt or bugs. Then, pat them dry with a towel. Carefully remove the base and center of each blossom, as these parts can be tough and slightly bitter. This ensures a smooth, enjoyable texture when they’re added to the soup.

Can I Freeze Squash Blossoms for Later?

Because of their short shelf life, squash blossoms are best used fresh. However, if you have more than you can use in a single recipe, you can freeze them. Before freezing, clean and prepare blossoms in a paper bag or an airtight container. While they won’t retain the same texture, they’ll still work well in soups and sauces.

Where Can I Find Mexican Spices?

You can find them at your local Mexican store or order them on Amazon.

Happy cooking! Let me know if you liked it!

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