Squash Blossom Soup

  • Serves

    serves 6


(Sopa de Flor de Calabacin)

We came across this soup at Tlamanalli de Abigail Mendoza Ruiz restaurant in Teotitlan del Valle, a town about 15 miles northwest of Oaxaca, Mexico. Despite our best efforts, we couldn't pry the secret recipe from chef-owner Ruiz, but we did concoct a version of our own that comes quite close.


  • 2 cups Chicken Stock
  • 4 scallions, trimmed and finely chopped
  • 10 squash blossoms, trimmed and coarsely chopped
  • 12 cup chopped purslane leaves
  • Salt and freshly ground black pepper
  • 14 cup masa harina


Step 1

Put stock and 4 cups cold water into a large pot and bring to a boil over medium-high heat. Reduce heat to medium and add scallions, squash blossoms, and purslane. Season to taste with salt and pepper and simmer for 10 minutes.

Step 2

Mix masa harina and 1 cup water together in a small bowl, then add to soup. Mix well and cook until thick.

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