Howdy folks! I reckon you’re in for a treat today as I bring to you one of the most delectable soups to have ever graced my taste buds: Sopa de Flor de Calabaza. This Mexican Squash Blossom Soup is a must-have if you love the tantalizing flavors and spices of Mexican cuisine.
Now, before we get cookin’, let me tell y’all a little bit about this soup. The main ingredient of this recipe is what we call “Flor de Calabaza” which refers to the beautiful and delicate squash blossom. These flowers are harvested from zucchini or pumpkin plants and have a distinct flavor that can best be described as mildly sweet and slightly herbal.
This soup has been around for centuries, with each region in Mexico adding their own twist to create unique variations that are still loved and enjoyed to this day. And I reckon that there’s nothing more satisfying than a warm bowl of soup on a cold night, especially one that is packed with so much flavor!
So come along now, grab your aprons, and let’s get startin’ on making this incredible dish!
Why You’ll Love This Recipe
I reckon y’all will absolutely fall in love with this recipe for Sopa de Flor de Calabaza, also known as Mexican Squash Blossom Soup. This hearty soup is chock-full of flavor and will surely warm you from the inside out. Here are some reasons why I think you’ll love it:
Firstly, this recipe uses fresh pumpkins flowers, which are a true delicacy in Mexican cuisine. They add a unique flavor and texture to the soup, making it a stand-out dish on any table.
Secondly, the soup base is made with chicken broth, which gives it depth and richness. It also contains a variety of other veggies such as mushrooms, zucchini, poblano chiles, corn and more. Together they create a mouth-watering experience you won’t forget anytime soon.
Thirdly, this recipe is versatile! You can substitute some ingredients with others that suit your taste buds best. I’m sure y’all have some ingredients lying around in the pantry that can be used instead of what’s listed.
Lastly, this recipe is perfect for a chilly night or anytime you want to feel comforted by delicious food. You can pair it with some warm corn tortillas smeared with creme fraiche or sour cream for an extra boost of flavor.
So there you have it folks, just dig in and taste the goodness of this traditional Mexican Squash Blossom Soup recipe!
Below are the ingredients needed for this flavorful Sopa De Flor De Calabaza or Mexican Squash Blossom Soup Recipe.
Here’s what you’ll need:
18-20 squash blossoms (flor de calabaza)
1 small zucchini, peeled, minced
1/2 cup sweet corn kernels
1/2 cup sliced mushrooms
2 poblano chiles, roasted, seeded, chopped
1 large white onion, chopped
1 garlic clove, minced
3 cups chicken broth
1/4 cup unsalted butter
Salt and pepper to taste
Optional ingredients for toppings:
Corn tortillas, fried and cut into strips
Sour cream or crème fraiche
Crema de flor de calabaza (Squash blossom cream)
The Recipe How-To
Now, let’s dive into the most exciting part of this recipe article – The Recipe How-To! Before we start, double-check if you have prepared all the ingredients to avoid any mishap. Once you are ready, let’s start cooking!
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Step 1: Clean and Chop the Squash Blossoms
Before using the squash blossoms, make sure to remove their stamens and pistils so only their soft petals remain. Rinse them gently under running water and chop them coarsely.
Step 2: Prepare the Soup Base
Heat unsalted butter in a large pot over medium heat. Add chopped white onion and minced garlic clove and saute until translucent for about 3-4 minutes.
Stir in chopped mushrooms, diced zucchini, cubed corn tortillas, and seeded and chopped poblano chiles. Cook for another 5-6 minutes until they soften a bit.
Step 3: Add Chicken Broth
Slowly pour in chicken broth while stirring continuously to combine all the ingredients well.
Step 4: Simmering
Add Flor de Calabaza (Squash Blossom) to the soup base and bring it to a boil for about 2-3 minutes. Reduced heat to low and let it simmer for at least 10-12 minutes until everything combines well.
Step 5: Puree the Soup
Using an immersion blender or working in batches with a regular blender puree those abundant blossoms along with the rest of the soup.
Step 6: Creating Dilution
Add water if consistency seems very thick, salt (check taste), and freshly ground black pepper (or red pepper as per preference) accordingly.
Step 7: Drizzle Some Toppings
Ladle your soup into each bowl, and then drizzle some chipotle crema or sour cream over each serving. Top with a few extra squash blossoms and serve piping hot!
There you have it – an absolutely flavorful Sopa De Flor De Calabaza (Mexican Squash Blossom Soup Recipe) ready to serve!
Substitutions and Variations
Ahoy there, mateys! If ye be considering making some “Sopa De Flor De Calabaza” but be missing a few of the ingredients listed in the recipe, fear not! Here are some substitutions and variations that may help ye out.
– Vegetarian or Vegan option: If you’d like to make this soup vegetarian or vegan, simply replace the chicken broth with vegetable broth. You can also substitute the crema de flor (squash blossom cream) with coconut cream or non-dairy sour cream.
– Mushroom substitution: If you can’t find poblano chiles or zucchini, try substituting them with mushrooms instead. They’ll add a similar savory flavor and texture to the soup.
– Corn tortillas substitute: Don’t have any corn tortillas on hand? Try using flour tortillas instead. They won’t have the same authentic Mexican taste, but they will serve as an adequate garnish for your soup bowl.
– Squash substitute: If you can’t find squash blossoms at your local market, don’t fret. You can use pumpkin flowers or even zucchini flowers instead.
– Spicier variation: For those who like it caliente, try adding diced jalapeño peppers or hot sauce to your finished bowl of soup. This will give it an extra kick that will warm you up from head to toe.
Remember that cooking is an adventure and sometimes substitutions can lead to exciting new flavors and textures. So don’t be afraid to get creative and experiment with different options until you find a variation that tickles your taste buds just right. Bon Appétit mateys!
Serving and Pairing
You’ll love serving this bowl of hot and hearty Sopa de Flor de Calabaza with toppings that complement its flavors. I’m talking about toppings like crema or sour cream for a cool and creamy contrast to the soup’s Mexican spices, salted corn tortilla strips for texture that sets off the silken squash blossom base wonderfully, or even a little crumbled queso fresco for added depth and saltiness.
But don’t just leave it there, amigos! Pair your piping-hot soup with other classic favorites from Mexican cuisine such as tamales, black beans or smear guacamole on a slice of fresh lime-topped warm toast bread to make it even more special. And if you’re feeling adventurous, try different herbs and spices when seasoning this soup.
Pair it all with your favorite hot sauce or pickled jalapeños (if you dare!) and you’ve made yourself an authentic feast worthy of a small fiesta. So go on, my friends; make this soup alongside some chips and salsa, margaritas on-hand and let’s raise our glasses in honor of the bold flavors of Mexican cuisine. Cheers!
Make-Ahead, Storing and Reheating
Now, I know that life can get busy and not everyone always has the time to cook every meal from scratch. So, if you’re looking to make things a little easier, you’ll be happy to know that this Mexican Squash Blossom Soup recipe is a great candidate for making ahead and storing.
To make this soup ahead of time, I recommend prepping all the ingredients up until the final step of simmering with the broth. Then simply refrigerate or freeze it in an airtight container until you’re ready to finish cooking it.
When it’s time to reheat the soup from the fridge, just transfer it back into a pot and heat it up over medium-low heat for about 10-15 minutes or until heated through. If you’re reheating from frozen, I suggest thawing it in the refrigerator overnight before reheating as directed above.
Now, onto storing! This soup will keep well in the refrigerator for up to 3-4 days or in the freezer for up to 3 months. If you decide to freeze this soup, I recommend doing so in individual portions to make reheating more convenient.
And lastly, when reheating this soup, be sure to add additional chicken broth or water as needed to achieve your desired consistency. And if you’re feeling fancy, try topping your warm bowl of soup with a dollop of creme fraiche or sour cream and some crispy corn tortillas on top – it’ll take your leftovers up a notch!
Tips for Perfect Results
Now, I’ll share with you some expert tips to ensure that your Sopa de Flor de Calabaza turns out perfect every time. So put on your apron, sharpen your knife and let’s get cooking!
First and foremost, make sure to use fresh squash blossoms. They should be bright and open, with no signs of wilting or yellowing. If they have any bugs or dirt on them, gently wash them in cold water before using.
When sautéing the onions and garlic, be sure to cook them until they are translucent but not browned. Browning will give the soup a darker color and a more intense flavor, which may not be desirable in this dish.
For an extra flavor boost, try roasting the poblano chiles and mushrooms before adding them to the soup. This will intensify their flavors and add depth to the broth.
When blending the soup, start on low speed and gradually increase to high speed. This will ensure a smooth texture and prevent any splatters or spills. Be sure to blend long enough to create a silky texture.
At the end of cooking, stir in a dollop of creme fraiche or sour cream for added richness and tanginess. This will balance the sweetness of the squash blossoms and corn.
Finally, don’t be afraid to experiment with different toppings and garnishes. Some great options include diced avocado, crumbled queso fresco or cotija cheese, chopped cilantro or fresh lime juice.
Follow these tips for perfect results every time you make this delicious Sopa de Flor de Calabaza!
Now that we have covered everything you need to know to make the perfect Sopa De Flor De Calabaza, let’s address some of the frequently asked questions that may arise while cooking this Mexican Squash Blossom Soup.
Can you eat flor de calabaza?
Although commonly used in Southern European and Middle Eastern cuisine, the versatile flor de calabaza can also be found in many traditional Mexican dishes. It is often used in soups, quesadillas, or served fried or sautéed. With its versatility, this blossom adds flavor and texture to any recipe it’s included in.
What does Flor de calabaza taste like?
Zucchini flowers, also known as flor de calabaza, possess a gentle, delicate flavor that can be likened to the earthiness of various leafy vegetables. This earthy profile perfectly complements cheese and a variety of other ingredients.
How do you clean flor de calabaza?
To start preparing the Flor de Calabaza, carefully remove the stamen and pistil from inside the squash blossom, being mindful that there may be insects or bees inside. Afterward, remove the sepals that grow from the base of the blossoms. It’s essential to discard the stems, stamen, and sepals. Afterward, gently shake off the blossoms, and there’s no need to rinse them.
Now that you know the ins and outs of this amazing Mexican Squash Blossom Soup recipe, I highly recommend that you give it a try. Impress your friends and family with this exotic yet comforting dish that celebrates the flavors of Mexican cuisine.
Remember to be creative with your substitutions and variations, as this recipe is versatile and can be adapted to fit your preferences. Don’t forget to pair it with some warm corn tortillas or a dollop of crème fraiche or sour cream to really take it to the next level.
So head on down to your local grocery store, pick up some fresh squash blossoms and vegetables, and get ready to make magic in the kitchen. Trust me, you won’t regret it.
Sopa De Flor De Calabaza -- Mexican Squash Blossom Soup Recipe
- 1 large white onion, peeled and minced
- 1 garlic clove, peeled and minced
- 4 tablespoons butter
- 2 ears corn, kernels cut off
- 3 poblano chiles, roasted, peeled, seeded, and cut in strips
- 1 cup zucchini, coarsely chopped
- 2 cups mushrooms, sliced
- 4 cups squash blossoms, stems and sepals removed, blossoms coarsely chopped
- 6 cups chicken broth
- 5 corn tortillas, cut in small squares and fried until crispy in a little vegetable oil (feel free to substitute store-bought corn chips, if you wish)
- creme fraiche or sour cream
- In a large heavy pot, melt butter and sauté the garlic and onions until translucent, about 3 minutes.
- Add the corn kernels, chiles, and zucchini and cook for two more minutes.
- Stir in the mushrooms and squash blossoms and continue to cook, about 5 minutes.
- Add chicken broth and bring to a boil.
- Lower heat and simmer and additional 10 to 12 minutes.
- Adjust salt to taste.
- Serve with a tortilla squares and a spoonful of creme frâiche or heavy cream.
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Dora is a chef well-versed in Brazilian and American cuisine. After a hard day's work in the kitchen of her restaurant, she finds the time to jot down recipes for her food blog. Her recipes are sure to delight foodies everywhere, as she strives to make each one unique and enjoyable to read.