These Squash Blossom Recipes Are Next Level

By Alex Chung

Senior Food Writer at Pro Home Cooks

Typically you'll see people stuff squash blossom with cheese and dip them in batter to fry for a light and crispy appetizer. However, Im going to show you two different recipes that that utilize squash blossom for their delicate texture as well as there subtle squash flavor. The first is a Mexican soup called Cream De Flor De Calabaza which just translates to a squash blossom soup. It's creamy, slight sweet, subtle in flavor but so addictive you can't put the bowl down. Just ask our content of director, McGraw. He couldn't put the bowl down! The second recipe is a humble squash blossom quesadilla. Two corn tortillas stuffed with sautéed corn, onions, chilies, squash blossoms, and melty cheese make for the one of the most unique quesadillas I've made to date. It's out of the world delicious and it's definitely going to be on my recipe rotation every summer. Try out these recipes and let me know what you think?

Crema De Flor De Calabaza (Squash Blossom Soup)

  • 10 - 12 squash blossoms
  • 1 onion, thinly sliced
  • 1 small green bell pepper, thinly sliced
  • 1 clove of garlic, thinly sliced
  • 1 hot chili pepper, sliced
  • 1 ear of corn
  • 1 cup of chicken stock
  • 1/2 cup of water
  • 2 - 3 tablespoons of cream
  • 2 corn tortillas
  1. Start by removing the stigma in the center and the leaves around the edge of the flower. Click here to see how I did it!
  2. In a pot add 2 -3 tablespoons of oil along with thinly sliced onion, green bell pepper, garlic, and thinly sliced hot chili pepper. Cook on medium low for 2 - 3 minutes.
  3. Next, cut off the kernels of the corn and add to the pot. Toss in the squash blossoms as well and give everything a quick stir. Let the squash blossom wilt down, approx. 1 - 2 minutes. ( At this point, save a spoonful of the aromatics to make the quesadilla recipe below!)
  4. Pour in chicken broth, water, and cream. Rip in 2 corn tortillas and bring everything to a gentle boil. In the meantime, you can sauté a small zuchhini as a garnish if you'd like.
  5. Once the soup has just started to boil, pour everything into a blender and puree until smooth.
  6. Pour back into the pot and season with salt and pepper. Cook for another 2 - 3 minutes and then serve with sauté zucchini and fresh cilantro.

Squash Blossom Quesadilla

  • Aromatics from recipe above
  • 2 quesadilla
  • Melting cheese of your choice
  1. Spoon the aromatics to a tortilla. Grate the melting cheese of your choice over top and place a second tortilla on top to close it up.
  2. To a skillet on medium low heat, drizzle in a little bit of olive oil. Place down the tortilla and sear on both side until golden brown. (Approx. 2 minutes per each side)
  3. Cut into fours and serve with your favorite salsa!
By Alex Chung

Senior Food Writer at Pro Home Cooks