Mexican Squash Blossom Soup (Sopa de Flor de Calabaza)

Name: Mexican Squash Blossom Soup (Sopa de Flor de Calabaza)
Cook time: 25 min
Total time: 25 min
Cuisine: Mexican
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; 1 cup frozen corn; 4 1/4 cups vegetable broth (~ 1 liter); 8 fresh epazote leaves; Salt to taste

Instructions

Cook:25min

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.

Updated at: Sun, 15 Jun 2025 16:47:43 GMT