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Mexican squash blossom soup

Gabriela Morales

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Gabriela Morales

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Mexican Squash Blossom Soup

25 mins

20 mins

Low

4.684211

19 comments

Gabriela Morales

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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.

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Ingredients

4 portions

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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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Mexican Squash Blossom Soup

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

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Ratings (19)

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

Marifer Layun

05/05/2020 14:41:38

Deliciosa

Melissa Allier

06/12/2019 16:54:46

Gracias por compartir esta receta, sabe riquísima. Yo le pongo granos azules y bueno, no puedo consumir el queso, pero en general sabe muy bien así. Gracias.