Mexican Squash Blossom Soup (Sopa de Flor de Calabaza)
This deliciously simple squash blossom soup, sometimes called sopa campesina here in central Mexico, takes advantage of summer's bounty. Fresh squash blossoms, Mexican grey squash, and corn make up the main ingredients of this soup. With a tender, delicate flavor, from the squash, this soup is light enough to enjoy on a sunny summer day.
Ingredients
- 2 tbsp vegetable oil I used canola
- 1 cup white onion, finely diced ~ 1/2 a medium white onion
- 2 medium Mexican grey squash or zucchini ~11.5 ounces or 330g
- 35-40 squash blossoms, cleaned, stems removed, chalice spikes removed, the flowers shredded with fingers and the chalices chopped (~15 ounces or 430g)
- 1 cup frozen corn
- 4 1/4 cups vegetable broth ~ 1 liter
- 8 fresh epazote leaves
- Salt to taste
Instructions
- Heat vegetable oil over medium-high heat in a heavy-bottomed pot until shimmering, ~2-3 minutes2 tbsp vegetable oil
- Add onion, squash, and squash blossoms to the pot. Fry, moving occasionally, until the ingredients are tender and fragrant and the onion turns translucent, ~ 7 minutes1 cup white onion, finely diced, 2 medium Mexican grey squash or zucchini, 35-40 squash blossoms, cleaned, stems removed, chalice spikes removed, the flowers shredded with fingers and the chalices chopped
- Once the onion is translucent, add in the corn, broth, and epazote leaves. Stir everything to combine. Bring to a simmer and allow to cook until the vegetables are tender, ~13-15 minutes more.1 cup frozen corn, 4 1/4 cups vegetable broth, 8 fresh epazote leaves
- Add salt to taste and serve warmSalt to taste
Notes
Yield ~ 6 cups of soup