Squash Blossom Soup

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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!

Prep Time10

Total Time40

Course: Soup

Cuisine: Mexican

Keyword: Squah Blossom Soup

Servings:

Calories: 74kcal

Equipment

Ingredients

1 Onion diced
6 cloves Garlic minced
4 Corn kernels or 1 lbs frozen
4 Zucchini
2 Poblano peppers diced
50 oz Vegetable stock or chicken stock
20 Squash blossoms
2 tbsp Epazote
2 tbsp Chiplin
2 tbsp Avocado oil or butter
1/2 tsp Black pepper
1 tbsp Lime juice freshly squeezed
Salt to taste

Optional

Creme Fraiche or cashew cream if you want the soup to be more creamy

Instructions

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 pot 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
Add Liquid & Season: Pour in your choice of broth—chicken broth or vegetable broth. Bring this mixture to a gentle boil and add epazote, chipilin, kosher salt, and black pepper for seasoning. Lower the heat to medium-low and let it simmer for 15–20 minutes.
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.
Blend for Texture: Remove the bay leaf and blend the soup to your desired consistency using a high-speed or immersion blender. Add creme fraiche or heavy cream or blend in a roasted Yukon gold potato for a creamier texture.

Nutrition