Sopa de Flor de Calabaza
Squash Blossom Soup
Squash blossoms go in only after the broth is off the heat, so their delicate petals wilt gently in the residual warmth instead of falling apart.
Sopa de Flor de Calabaza
✦ Antes de Empezar
Before you cook
Why are the squash blossoms added after the heat is turned off?
The blossoms are delicate — stirring them into an actively simmering pot would tear them apart. Turning off the burner, adding the chopped blossoms and epazote, then covering the pot for 5 minutes lets residual heat wilt the petals gently while keeping them intact.
Ingredientes· 11View
The Blossoms
- 2 bunchesFresh Squash Blossoms (Flor de Calabaza)cleaned, stamen removed, chopped
The Vegetables
- 2 mediumZucchini (Calabacita)diced small
- 1 smallPoblano Pepperroasted, peeled, sliced into thin strips
- 1/2 cupSweet Corn Kernels
Base & Aromatics
- 1.5 tbspUnsalted Butter
- 1/2 mediumWhite Onionchopped
- 2 clovesGarlicminced
- 4 cupsChicken Brothlight chicken broth
- 1Fresh Epazote Sprig
- to tasteSalt
Topping
- 1/2 cupPanela or Queso Frescocrumbled
Instrucciones
5 pasosLimpia las flores
Clean the blossoms
Remove the stems, sepals, and pistils from the blossoms. Rinse gently and roughly chop.
Sofríe las verduras
Sauté the vegetables
Sauté the onion, garlic, corn, and optional zucchini for 5 minutes.
Agrega el caldo
Add the broth
Add the broth and salt and simmer for 10 minutes.
Agrega las flores
Add the blossoms
Turn off the heat. Add the blossoms and epazote, cover, and let stand for 5 minutes.
Sirve
Serve
Remove the epazote and serve — the residual heat is enough to wilt the flowers without breaking them apart.
Authentic Culinary Gear for this Recipe
Heritage Mexican cooking relies on dedicated craft tools to develop authentic blisters, toasts, and emulsified textures.
10.5" Heavy Cast Iron Comal
Distributes high, dry radiant heat for charring poblanos, toasting chiles, and warming tortillas.
Cast Iron Tortilla Press (8")
Heavy calibrated leverage to press fresh heirloom masa dough into thin, supple rounds with zero sticking.
Heirloom Masa & Dried Chiles
Single-origin Mexican dried chiles (Ancho, Guajillo, Pasilla) and heirloom nixtamalized corn masa.
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