Gabriela Morales

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Mexican Squash Blossom Soup

Name: Mexican Squash Blossom Soup
Prep time: 45 min
Cook time: 45 min
Yield: 4
Cuisine: Mexicana
Ingredients: 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

25 mins

20 mins

Low

4.545455

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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.