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Gabriela

Gabriela Morales

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Mexican Squash Blossom Soup

25 mins
20 mins
Low
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The squash blossom is part of the culture and typical Mexican food since pre-Hispanic times. Its delicious and subtle flavor combines perfectly with a wide variety of dishes. Prepare this Squash Blossom soup for your family. It's perfect to complement your daily menu.
Learn more about Gabriela Morales

Ingredients

4 portions
  • 2 tablespoons oil
  • 1 onion, filleted
  • 1 tablespoon garlic, finely chopped
  • 2 cups squash blossom, clean and without stem
  • 1 cup corn kernels
  • 1 cup pumpkin, cut into small cubes
  • 2 dried chile de árbol peppers
  • 1/4 cups epazote, finely chopped
  • 4 cups chicken soup
  • to taste salt and pepper
  • 1 cup Oaxaca cheese, shredded
  • 1 branch epazote, to garnish
  • to taste squash blossom, to garnish

Preparation

Heat a pot with oil over medium heat and cook onion and garlic until transparent. Add the squash blossom, the corn, the zucchini, the árbol pepper and the epazote, cook for 5 minutes.
Add the chicken broth, once it has boiled, cook 10 minutes covered and season to taste.
Serve the soup with Oaxaca cheese so that it melts with the heat, decorate with epazote and squash blossom.

PRESENTATION

On a deep plate decorated with pumpkin flower and epazote.

TIPS

Be careful when cooking the squash blossom so it doesn't overcook.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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Ratings (22)
ALICIA DE JESÚS Hernández Morales
22/11/2020 20:29:31
Muy saludable y sabrosa
Carmen Troyo Sanromán
05/10/2020 21:18:23
Deliciosa! Gracias
Sara Mi
07/09/2020 00:47:06
Wow está increíble! Ya van 2 veces que la hago. Muchas gracia por compartir!
Yeralin Karen Guzman Caballero
14/05/2020 15:00:29
Muy rica y sencilla
Claudia Hermosillo
06/05/2020 21:26:26
Muy rica y rápida de hacer
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