A delicate soup of squash blossoms (flor de calabaza) simmered in a clear broth with onion, garlic, and poblano chile strips. The blossoms add a sweet, floral note and silky texture. A summer dish of central Mexico when squash plants are flowering, eaten as a light first course or with rice. The blossoms are also used in quesadillas and tamales.
Sopa de flor de calabaza is a traditional central-Mexican soup that takes advantage of the abundant squash blossoms of summer. Squash (and its blossoms) was one of the Three Sisters (corn, beans, squash) of Mesoamerican agriculture; the blossoms have been eaten for millennia. The soup itself is a homestyle preparation, found in homes and traditional restaurants across the central highlands during the squash-blossom season (late spring through early autumn). It belongs to the same family of delicate vegetable soups as sopa de hongos (mushroom) and sopa de guías.
A bowl of sopa de flor de calabaza presents a clear, golden broth with whole squash blossoms floating in it, strands of poblano chile, and onion. The flavor is delicate and sweet — the blossoms taste faintly of squash and honey; the poblano adds a mild, earthy warmth. Eaten hot with a spoon, often with a squeeze of lime.
Sopa de flor de calabaza's delicacy depends on gentle cooking. The squash blossoms are added at the end of cooking — overcooking destroys their delicate texture and floral aroma. The broth base (chicken or vegetable) provides savory depth; the poblano chile strips (rajas), sautéed first, add earthy sweetness and a mild heat. The blossoms' own pectin thickens the broth slightly. A small amount of epazote (a Mexican herb) is sometimes added — its strong, resinous aroma is a classic pairing with squash family dishes. The soup is a study in restraint — the flavors are bright, fresh, and harmonious.
Variations
Some versions add cream or cheese; corn kernels or chopped squash go in with the blossoms; epazote is the classic herb.
On the Palate
Where Sopa de Flor de Calabaza sits in the Mexican flavor cloud
Ingredients
Serves 4
How it's made
6 steps · 25 min active + 5 min waiting
- 15 min
Gently wash squash blossoms; remove the pistils; chop coarsely.
- 25 min
Sauté sliced onion and garlic in butter or oil until soft.
- 35 min
Add strips of roasted, peeled poblano chile (rajas); sauté briefly.
- 45 min
Add chicken or vegetable broth; bring to a simmer.
- 55 min
Add the chopped blossoms; simmer 3-5 minutes — no longer, or they lose texture.
Watch outAdd the blossoms only in the final three to five minutes — any longer and their delicate texture and floral aroma cook away.
- 61 min
Season with salt and a little epazote; serve hot with a squeeze of lime.
