Squash blossom 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.

Course Soups

Cuisine Mexican

Keyword Creamy Squash Blossom Soup, how to make Creamy Squash Blossom Soup

Prep Time 10

Cook Time 20

Total Time 20

Servings servings

Calories 338kcal

Author Mely Martínez

Ingredients

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