This is one of my families’ favorite soups! Tonight, I made this soup especially for my dear friend Celine, in France. 🇫🇷
Sopa de Flor de Calabaza
Squash Blossom Soup
- Dutch Oven
- 2 Tbsp. Butter
- 2 Tbsp. Vegetable Oil
- 1 Large Onion (diced)
- 16 oz. Squash Blossoms (rinsed, drained and chopped )
- ½ tsp. Pepper
- 4 Poblano Pepper (roasted, peeled and cut into ½ in. strips)
- 2 cups Corn (fresh or thawed from frozen)
- 4 Medium zucchini (diced into ½ inch pieces)
- 8 cups Chicken Broth/Stock (can use Vegetable broth if you prefer )
- 2 cups Milk
- Salsa Diablo (Recipe below)
- queso fresco (can substitue with Feta cheese)
Heat Dutch oven over medium heat, add 1 Tbsp. oil and 1 Tbsp. butter until the butter melts and bubbles.
Add in the onion and cook until soften and translucent about 5-6 minutes.
Stir in the squash blossoms, sprinkle with the pepper and ½ tsp. of the salt and cook until the blossoms have wilted and become tender about 3-5 more minutes. Transfer to small bowl and set aside.
Heat the remaining 1 Tbsp. butter and 1 Tbsp. oil in same Dutch oven, until the butter melts. Add in the poblano peppers and cook for 3-5 minutes. Add in the corn and the zucchini cook for an additional 8-10 minutes. Until zucchini is tender but not mushy.
Add in the broth and the remaining 1 tsp. salt, bring to a simmer and cook 13-16 mintues.
Add ½ of the squash blossoms and milk to a blender a blender and blend until smooth
Reduce heat to low and stir in the squash blossom milk puree into the zucchini corn and poblano mixture. Keep on low as to not curdle the milk and simmer for 30 minutes. Taste for seasoning and add more salt and pepper as needed to taste.
I like to serve with Salsa Diabla and tortillas and queso fresco 😉
Or you can have it without if you don’t like spicy