Squash Blossom and squash soup

This recipe is for a Creamy Squash Blossom Soup with squash added. In Mexico, we usually make this soup using only the squash blossoms, but the combination of the squash and the blossoms renders a really delicious soup, and it’s a good option if you that don’t have access to large amounts of squash blossoms in your area.

In Mexico, we call squash blossoms “Flores de Calabaza”, which translates to “squash flowers”. The most popular variety of squash that we consume is the Cucurbita Squash.

Female and Male Blossoms

For those of you that are not familiar with the types of blossoms from the squash plant, let me tell you that there are two types: the male and the female. The female flower is the one that produces the squash, and the male flower is the one that we cut to use in this soup and other dishes.

You can see the difference between the male and female squash blossoms in the following photos.

Female squash blossom

As you can see, the female blossom has several pistils, and it grows closer to the base of the plant. The male flowers grow all along the vine of the plant and have a distinctive straight narrow stem. Squash plants usually produce more male blossoms than female.

Male Squash Blossom

As I mentioned above, the male blossoms are the ones used for cooking. Some cooks remove the pistils and stems, but it is a personal choice. They are both edible, and the stems add some extra flavor. One of the most popular ways to cook squash blossoms is to stuff them with cheese and fry them in an egg batter.

How to Cook Squash Blossoms

Squash blossoms can be eaten raw in salads, used as a garnish, or cooked in soups. Additionally, there’s the famous corn quesadillas with Oaxaca Cheese that we make with these flowers in Central Mexico. Squash blossoms are also excellent as a stuffing for savory crepes. One thing that you have to keep in mind is that the blossoms are very delicate, and they have to be bought from the market or cut from the plant the same day that you’re going to cook with them.

Dried vs Fresh Squash Blossoms

How to Store Squash Blossoms

During the summertime, I usually plant one or two squash plants in my garden. My way of preserving the freshness of the blossoms for a couple of days is by storing them in the fridge in a covered container with a moistened paper towel at the bottom. When stored this way, the blossoms keep well for at least four days. Another way to store the blossoms is to dry them for several days. Once they’re completely dry, you can store them in a glass container or paper bag in your pantry. When you’re ready to use them, rehydrate them in warm water.

Recipes with Squash Blossoms:

Squash Blossom Quesadillas

Summer Garden Soup

Stuffed fried squash blossoms

How to make Squash Blossom Soup

INGREDIENTS:

• 4 cups of water
•  6  cups squash blossoms, stems removed* (see note)
• 2 cups squash, peeled and diced (optional)
• 2 tablespoon butter
• ¼ cup onion, diced
• 1 garlic clove, minced
• 2 tablespoon flour
• 3 cups chicken broth
• ¾ cup heavy cream (or sour cream)
• Salt and pepper to taste

To serve:

• ¼ cup of heavy cream or sour cream
• Extra squash blossoms (optional)
• Parsley or Epazote leaves, for garnishing

IMPORTANT NOTES:

• To make this soup using only squash blossoms, use 6 cups of squash blossoms and skip the adding of the diced squash in step 2. Add the squash only if you can't find enough blossoms.

DIRECTIONS:

• Place 4 cups of water in a saucepan and turn the heat to high. Once the water starts boiling, add the blossoms. After one minute, remove the flowers and place them in a bowl with ice-cold water to stop the cooking process. Drain and chop the blossoms, then set aside.
• In the same saucepan, melt the butter over low heat, then add the diced squash and fry for 5 minutes on low heat.
• Stir in the onion and garlic and fry for 1 minute. After this, add the squash blossoms and flour and stir well.

• Pour the chicken broth and stir in the heavy cream. Continue to cook on low for 8 minutes. After this, mix well and pour everything into your blender. Wait until it cools off a little, then process until you have a delicate, creamy sauce.
• Return to the saucepan and keep cooking for five more minutes or until it thickens. Season the soup with salt and pepper. Serve in bowls and top each one with a tablespoon of heavy cream. Garnish with the squash blossoms and parsley (or epazote).

This squash blossom soup is not vegan, but you can make it vegan by adding the substitutes you regularly use when cooking your vegan meals — for example, olive oil instead of butter, vegetable broth instead of chicken broth, etc.

Don't forget to visit our website in Spanish México en mi Cocina.

📖 Recipe

Squash blossom soup

Mely Martínez

This recipe is for a Creamy Squash Blossom Soup with squash added. In Mexico, we usually make this soup using only the squash blossoms, but the combination of the squash and the blossoms renders a really delicious soup.

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 20 mins

0 mins

Total Time 20 mins

Course Soups

Cuisine Mexican

Servings 4 servings

Calories 338 kcal

Ingredients

  

1x2x3x

• ▢ 4 cups of water
• ▢ 6 cups squash blossoms stems removed* (see note)
• ▢ 2 cups squash peeled and diced (optional)
• ▢ 2 tbsp. butter
• ▢ ¼ cup onion diced
• ▢ 1 garlic clove minced
• ▢ 2 tbsp. flour
• ▢ 3 cups chicken broth
• ▢ ¾ cup heavy cream or sour cream
• ▢ Salt and pepper to taste

To serve:

• ▢ ¼ cup of heavy cream or sour cream
• ▢ Extra squash blossoms optional
• ▢ Parsley or Epazote leaves for garnishing

Instructions

 

• Place 4 cups of water in a saucepan and turn the heat to high. Once the water starts boiling, add the blossoms. After one minute, remove the flowers and place them in a bowl with ice-cold water to stop the cooking process. Drain and chop the blossoms, then set aside.
• In the same saucepan, melt the butter over low heat, then add the diced squash and fry for 5 minutes on low heat.
• Stir in the onion and garlic and fry for 1 minute. After this, add the squash blossoms and flour and stir well.
• Pour the chicken broth and stir in the heavy cream. Continue to cook on low for 8 minutes. After this, mix well and pour everything into your blender. Wait until it cools off a little, then process until you have a delicate, creamy sauce.
• Return to the saucepan and keep cooking for five more minutes or until it thickens. Season the soup with salt and pepper. Serve in bowls and top each one with a tablespoon of heavy cream. Garnish with the squash blossoms and parsley (or epazote).

Notes

To make this soup using only squash blossoms, use 6 cups of squash blossoms and skip the adding of the diced squash in step 2. Add the squash only if you can’t find enough blossoms.

Nutrition

Calories: 338kcalCarbohydrates: 19gProtein: 4gFat: 29gSaturated Fat: 18gTrans Fat: 1gCholesterol: 97mgSodium: 738mgPotassium: 545mgFiber: 2gSugar: 2gVitamin A: 9468IUVitamin C: 42mgCalcium: 116mgIron: 2mg

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