Squash Blossom Soup ~ Sopa de Flor de Calabaza

Life has certainly changed in the past few months with the birth of my first son, Leo Roberto Reyna, on March 22nd of this year.

While I have had far less time to cook and even sit down in front of a computer, I am totally in love with my new kitchen assistant even though he never likes to be set down.

I am excited to think about what next summer will be like with him running around in the garden (and hopefully helping me pick a tomato or two).

For now, he enjoys sitting on my hip and smelling all of the ingredients. It’s one of his favorite things to do. I’ll say, “flor de calabaza, huélela…squash blossom…smell it.” I put it up to his nose and say, “mmmmm.” He always gets this big grin on his face, especially when something smells extra delicious like vanilla, chocolate, or tortillas. He’s not quite sure what to think about ingredients like onions and garlic, but regardless, it’s a pretty fun way to play in the kitchen with him. Very soon he’ll be able to sample some of these ingredients! Can’t wait for that.

This is a super simple recipe that incorporates some of the best summer ingredients–squash blossoms, zucchini and corn. If you have never picked squash blossoms before, it’s very easy. The best time to pick them is early in the morning when the flowers are still open. Only cut the ones that aren’t attached to a zucchini. These ones won’t provide a vegetable and they are safe to cute without damaging the plant. Make sure you check for bugs on the inside because they tend to hide out where the pollen is. Before adding the blossoms to the soup, be sure to remove the stem and inner part (stamen and pistil).

This soup has such a beautiful orangey yellow color, and it can be eaten hot or cold. I garnished mine with a blossom, some zucchini curls, olive oil, and pumpkin seeds.

This recipe was adapted from Pilar Cabrera’s Casa de los Sabores Cooking School book. You can visit her restaurant La Olla in Oaxaca. This is where I first tried this soup.

Squash Blossom Soup

Click here for printable recipe

2 TBSP olive oil, avocado oil, or butter

1 TBSP diced white onion (I used the white part of some green onion for a slightly milder flavor)

1 cup (125 grams) corn kernels (choose organic whenever possible because this is a predominantly GMO crop that is sprayed in the U.S.)

About 1.5 medium zucchini cubed (340 g)

About 15 squash blossoms (125 g) with stems and centers removed (check for bugs because sometimes they linger inside)

4 cups homemade chicken broth

1 tsp (or to taste) Himalayan or sea salt

Freshly ground black pepper

→In a large pot over medium heat, heat oil or butter until hot. Then add onion and sauté until translucent (about 3 minutes).

→Add the corn kernels and cook another 3 minutes.

→Add the zucchini and cook an additional 3-5 minutes until it softens.

→Add the squash blossoms and cook for a minute.

→Add half of the chicken stock and cook for another minute. Then, transfer the soup to a blender and blend until pureed.

→If you would like a silkier soup (without pieces of corn skin) pass through a fine mesh strainer and return to pot. Then add the remaining chicken stock, salt and pepper and heat until it reaches a boil. Then shut off.

→To serve, ladle into shallow bowls and garnish with a squash blossom, zucchini strips (cut with vegetable peeler), olive oil, and pepitas (pumpkin seeds).

NOTES:

• You certainly do not have to strain this soup, but I liked the smoother texture better. Just make sure you press out all of the liquid and only discard the corn skins.