Squash Flower Soup – Sopa de Flor de Calabaza

The only ingredient from my latest harvest that I did not use in the salad bowl in my previous post, was the squash flowers. After stuffing them and putting them in tacos and quesadillas all summer long, it is time to switch to autumn mode, with this delicious soup.

Squash Flower Soup – Sopa de flor de calabaza

Printable recipe: Squash Flower Soup

Ingredients

1 bunch squash flower petals; washed and coarsely sliced
½ white onion; peeled and finely chopped
1 clove garlic; peeled and minced
1 tomato; washed, stem spot removed, and finely chopped
1 cup corn kernels; fresh or from frozen
1 tbsp epazote leaves (if available, or omit); washed and finely chopped
1 serrano pepper, optional; washed, stem removed and sliced thinly
½ cup unripen cheese, such as añejo or light feta; cut into small cubes
6-8 cups broth or water
4 tbsp butter
1 tbsp oil
Salt and pepper, to taste

Melt two tablespoons of butter with half a tablespoon of oil in a large pot over medium heat (photo below, left). Add half the onions, and the sliced hot pepper (if using, photo below, right):

Sauté until onions are translucent, then add squash flower petals and epazote (if using, photo below, left). Stir to coat petals with fat, and cook for about fifteen seconds, then transfer to a bowl and reserve (photo below, right):

Return the pot to the stove, and melt the rest of the butter with the rest of the oil, then add the rest of the onions (photo below, left). Sauté until translucent, then add the minced garlic (photo below, right):

Stir and cook for about one minute, then incorporate corn kernels (photo below, left); add chopped tomato (photo below, right):

Stir occasionally, allowing the tomatoes to cook and soften, for about five minutes. Add six cups of broth (or water), bring to a boil, then reduce to a simmer and cover the pot:

After ten minutes, uncover, and add reserved squash flower:

Add more water (only if needed) and season with salt and pepper, to taste. As soon as it boils again, remove the pot from heat and serve soup immediately, finishing by topping each bowl with cheese: