Sopa De Flor De Calabaza -- Mexican Squash Blossom Soup

READY IN: 30mins


  • 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
  • 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)


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