Sopa De Flor De Calabaza -- Mexican Squash Blossom Soup

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Ingredients Nutrition

  • 1 large white onion, peeled and minced
  • 1 garlic clove, peeled and minced
  • 4 tablespoons butter
  • 2 ears corn, kernels cut off
  • 3 poblano chiles, roasted, peeled, seeded, and cut in strips
  • 1 cup zucchini, coarsely chopped
  • 2 cups mushrooms, sliced
  • 4 cups squash blossoms, stems and sepals removed, blossoms coarsely chopped
  • 6 cups chicken broth
  • Toppings
  • 5 corn tortillas, cut in small squares and fried until crispy in a little vegetable oil (feel free to substitute store-bought corn chips, if you wish)
  • creme fraiche or sour cream


  1. In a large heavy pot, melt butter and sauté the garlic and onions until translucent, about 3 minutes.
  2. Add the corn kernels, chiles, and zucchini and cook for two more minutes.
  3. Stir in the mushrooms and squash blossoms and continue to cook, about 5 minutes.
  4. Add chicken broth and bring to a boil.
  5. Lower heat and simmer and additional 10 to 12 minutes.
  6. Adjust salt to taste.
  7. Serve with a tortilla squares and a spoonful of creme frâiche or heavy cream.

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