Squash Blossom Soup (Sopa de flor de calabaza)
Overview
Sopa de flor de calabaza is a delicate Mexican soup made with squash blossoms, the bright orange flowers of the courgette plant. Onion, garlic and strips of roasted poblano chilli are fried in butter, then diced courgette, fresh corn kernels and broth are added. The blossoms, with their stems and green parts removed, go in at the end and wilt quickly, giving a soft floral, slightly sweet taste. Epazote adds a typical herbal note. It is often served with a little crumbled fresh cheese or a swirl of cream, and some cooks blend part of it to make a creamy version.
History
Squash, corn and chillies have been grown together in Mexico for thousands of years, and the flowers have been eaten since pre-Hispanic times. In central Mexico they are sold in bunches in markets during the rainy season, from June to October, and appear in quesadillas, soups and stuffed dishes. The soup is a classic of home cooking and fondas in Mexico City, Puebla and Tlaxcala.
Main ingredients
Squash blossoms, courgette, corn kernels, onion and garlic, poblano chilli, epazote. The soup is built on vegetable broth and is usually served hot. Diet: vegetarian; usually gluten-free.
Explore: Pumpkin and squash soups · Corn soups · More soups from Mexico
Recipe
Method
- 1
Fry the onion and garlic in butter until soft.
- 23 min
Add the poblano, courgette and corn and fry for 3 minutes.
- 310 min
Add the broth and epazote and simmer for 10 minutes.
- 42 min
Add the blossoms and cook for 2 minutes.
- 5
Season and serve with fresh cheese if you like.
- ✓
Serve. About 45 min from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
