Sopa de Flor de Calabaza (Squash Blossom Soup) Recipe

Sopa de Flor de Calabaza (Squash Blossom Soup)

Serves 6

This fresh, light soup showcases some of summer’s best produce - fresh corn and squash blossoms. Serve with griddled tortillas and your favorite cheese for a simple meal.


  • 1/2 lb zucchini squash blossoms, 45 to 48 blossoms
  • 2 Tbsp vegetable oil or butter
  • 1 leek, white part only, chopped or thinly sliced
  • 1 clove garlic, minced
  • 3 cups chicken or vegetable broth mixed with water
  • Kernels from 1 large ear white corn
  • 2 medium zucchini, diced
  • Salt and pepper, to taste
  • Chopped cilantro or fresh oregano leaves, or a combination
  • 1 lime, cut into wedges


  1. Remove and discard stems, sepals and stamens from squash blossoms. Slice crosswise into about 3/4-inch pieces. Set aside. 
  2. Melt butter in a large Dutch oven or other deep pot over medium heat. Add the leek and garlic. Sauté until leek just begins to brown. Add chicken broth and water. Bring to a gentle simmer and cook for 5 minutes.
  3. Add corn and zucchini. Simmer for 5 minutes. Stir in squash blossoms and cook for a few seconds, just until wilted. Remove from heat. Add salt and pepper to taste.
  4. Serve warm, topped with cilantro and a squeeze of lime juice.


Amount Per Serving (based on 6 servings)
Calories: 100
Fat: 6 g
Saturated Fat: .5 g
Cholesterol: 0 mg
Sodium: 230 mg
Carbohydrates: 9 g
Fiber: 2 g
Sugar: 4 g
Protein: 4 g
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