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squash blossom and squash soup
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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.
Course Soups
Cuisine Mexican
Prep Time 10 minutes
Cook Time 20 minutes
0 minutes
Total Time 20 minutes
Servings 4 servings
Calories 338kcal
Author Mely Martínez - Mexico in my Kitchen


  • 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


  • 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).


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.


Calories: 338kcal | Carbohydrates: 19g | Protein: 4g | Fat: 29g | Saturated Fat: 18g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 738mg | Potassium: 545mg | Fiber: 2g | Sugar: 2g | Vitamin A: 9468IU | Vitamin C: 42mg | Calcium: 116mg | Iron: 2mg