📝 About This Recipe
This elegant, silky soup is a cornerstone of Mexican haute cuisine, celebrating the delicate, earthy sweetness of the squash blossom. Originating from the central highlands of Mexico, this cream-based soup transforms vibrant orange petals into a sophisticated starter that is both comforting and visually stunning. It is a true seasonal delicacy that captures the essence of a Mexican summer garden in every spoonful.
🥗 Ingredients
The Blossom Base
- 4 bunches Fresh squash blossoms (approx. 40-50 flowers, cleaned with stems and pistils removed)
- 1/2 piece White onion (finely diced)
- 2 pieces Garlic cloves (minced)
- 3 tablespoons Unsalted butter (high quality)
- 1 tablespoon Olive oil (to prevent butter from burning)
The Soup Body
- 4 cups Chicken or Vegetable stock (low sodium, preferably homemade)
- 1 cup Heavy cream (at room temperature)
- 1 tablespoon Cornstarch (dissolved in 2 tbsp water (optional for thickness))
- 1 teaspoon Salt (or to taste)
- 1/2 teaspoon White pepper (ground)
- 1 pinch Nutmeg (freshly grated)
Garnish & Flair
- 1/2 cup Queso Fresco or Panela (crumbled)
- 1/4 cup Roasted corn kernels (for texture)
- 4-5 pieces Reserved squash blossoms (thinly sliced into ribbons)
- 2 tablespoons Crema Mexicana (for drizzling)
- 1 sprig Fresh Epazote or Cilantro (finely chopped)
👨🍳 Instructions
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1
Begin by cleaning the squash blossoms. Gently pull off the green sepals at the base of the flower, remove the stems, and reach inside to pluck out the yellow pistil/stamen. Rinse very briefly in cold water and pat dry with paper towels.
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2
Set aside 4-5 cleaned blossoms to use later for garnish. Roughly chop the remaining blossoms into medium-sized pieces.
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3
In a large heavy-bottomed pot or Dutch oven, melt the butter with the olive oil over medium heat until shimmering.
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4
Add the diced onion and sauté for 4-5 minutes until translucent and soft, but not browned. Add the minced garlic and cook for another 60 seconds until fragrant.
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5
Increase the heat slightly and add the chopped squash blossoms. Sauté for about 3-5 minutes. The blossoms will wilt significantly and release their moisture; cook until the liquid has mostly evaporated.
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6
Pour in the chicken or vegetable stock. Bring the mixture to a gentle boil, then reduce heat to low and simmer for 10 minutes to allow the flavors to marry.
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7
Carefully transfer the soup mixture to a high-speed blender. Blend on high until the soup is completely smooth and vibrant orange/yellow. Work in batches if necessary to avoid steam pressure buildup.
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8
Return the blended soup to the pot over low heat. If you prefer a thicker consistency, whisk in the cornstarch slurry now and simmer for 2 minutes.
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9
Slowly stir in the heavy cream. Season with salt, white pepper, and a tiny pinch of nutmeg. Keep the soup at a bare simmer; do not let it boil once the cream is added to prevent curdling.
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10
Taste and adjust seasoning. The flavor should be delicate, creamy, and slightly floral.
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11
While the soup stays warm, quickly sear the reserved blossom ribbons in a tiny bit of butter for 30 seconds to soften.
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12
Ladle the hot cream into warmed bowls. Garnish with a drizzle of Crema Mexicana, a sprinkle of crumbled queso fresco, roasted corn kernels, and the sautéed blossom ribbons.
💡 Chef's Tips
Always remove the internal pistil of the blossom as it can be bitter and ruin the delicate flavor. If you can't find fresh blossoms, some specialty markets sell them jarred or canned, but fresh is infinitely superior for color. For an extra silky texture, pass the blended soup through a fine-mesh sieve before adding the cream. Use white pepper instead of black pepper to maintain the beautiful, clean golden hue of the soup. If the soup is too thick, thin it out with a little extra stock rather than more cream to keep it light.
🍽️ Serving Suggestions
Pair with a crisp, chilled Sauvignon Blanc or a dry Mexican Chenin Blanc. Serve with warm, crusty bolillo rolls or artisanal sourdough for dipping. A side of avocado toast with a squeeze of lime complements the creamy texture perfectly. For a full Mexican feast, serve this as a starter followed by Chiles en Nogada or Grilled Sea Bass. Top with a few drops of habanero-infused oil if you desire a subtle, spicy contrast.