Squash Blossom Recipes
These are Authentic Mexican Recipes
These squash blossom recipes are now a wonderful addition here on my website.
Why? Because I love my farmers market. I've been going there regularly since 2003. I've been particularly fond of this one stand where I always buy my heirloom tomatoes.
The Story Behind These Squash Blossom Recipes
Over the years, I kept seeing their beautiful golden flowers. I even bought some a few years ago but didn't know what to do with them. I didn't have any squash blossom recipes, this was totally new to me. Well that's all changed. Here's what happened...
I love the tomatoes these people provide so much that I decided to create a page on Natural Healthy Eating for Valdivia Farms - Carlsbad, California.
I needed help and Cristina, daughter of the Farmer who runs this stand, began helping me by email. She emailed me this wonderful surprise! "Golden Squash Blossom Crema" - a recipe developed by her mother which has spectacular raves throughout their community. There are even a couple of variations to this recipe she added. So... I decided to create a "squash blossom recipes" page and share them all with you!
I believe this will be an extraordinary adventure if you are looking for authentic mexican recipes.
The following squash blossom recipes came about because Ramona Rodriguez, Cristina's mother, was about to make a soup with the yellow blossoms. But, she didn't have the things she needed for the usual recipe. She only had the ingredients that now make up this newly created dish.
Well, it came out so amazing that they gave it a name "Golden Squash Blossom Crema" and share it with their community of followers. You are now one of the privileged few around the world that can add this to your recipe collection. I hope you try these squash blossom recipes and tell us what you think.
Golden Squash Blossom Crema
An elegant golden squash blossom soup captures the freshness of the Mexican countryside. The blossoms offer leafy green flavors, a hint of yellow squash, a light herbal aroma. The little bit of potato blends in body, the dice of poblano adds smoky spice, the corn and zucchini underscore the just-picked blush and a light creaminess hums elegantly through every bite. - by Cristina Rodriguez
Makes about 7 cups, enough for 6 generous servings
- 1½ Tablespoons butter
- 1 Cup milk
- 1 Large white onion, chopped into ¼- inch dice
- 1 Medium zucchini, cut into ¼-inch cubes
- 3 Cups good chicken broth
- 1 Large ear of corn, husked, kernels cut from the cob
- 1 Small boiling potato (Like the red-skin ones), peeled and roughly chopped
- ½ Cup thick cream, whipping cream, or crème fraiche salt - about 1½ teaspoons, depending on the saltiness of the broth
- 25 Large (3 to 4 inch) squash blossoms (male blossoms with NO squash attached)
- A little chopped epazote or parsley, for garnish
- 2 Fresh poblano chiles
- The broth; in a medium-size (4-quart) soup pot, melt the butter over medium heat. Add the onion and cook, stirring frequently, until lightly brown, about 5 minutes. Scoop out half of the onion and set aside. Add the broth and potatoes partially cover and simmer over medium-low heat for 20 minutes.
- The blossoms; While the broth is simmering, clean the squash blossoms: break off the stems, then the little green sepals that come out from the base of the blossoms (they originally covered the buds), Use your fingers to break loose the long pistils in the center of each flower and discard. With a very sharp knife, cut the blossoms crosswise into ¼-inch strips, including the bulbous base. Add half the blossom to the broth and simmer 3 minutes, in a food processor or in batches in a loosely covered, blender, puree the mixture; return to the pot.
- The chiles; Roast the chiles directly over the gas flame, on a medium-hot gas grill or 4 inches below a very hot broiler. Turn occasionally until blistered and blackened on all sides, 5 to 6 minutes for the flame or grill, about 10 minutes for the broiler. Cover with kitchen towel and let stand about 5 minutes. Peel off the charred skin, cut out the seed pod, and then quickly rinse to remove straggling bits of skin and seeds. Cut into ¼-inch dice.
- Finishing the soup: Add the chiles to the soup along with the milk and reserved onion; bring to simmer and cook for 10 minutes. Add the zucchini and corn simmers a couple of minutes longer (the strips of blossom will soften into deep-golden “streamers”), remove from the heat, and stir in the cream, taste and season with salt. Serve in warm bowls garnished with epazote or parsley.
The soup can be prepared a day or so ahead through Step 3, refrigerate all the parts covered. Complete the soup just before you plan to serve it.
-by Ramona Rodriguez
Variations and Improvisations
Replace “Squash Blossoms” with Yellow Squash and Spinach
- Replace the blossoms with 2 medium yellow squash (cut into ¼-inch dice)
- Add half to the soup in each of the two places the blossoms are called for
- Add one cup thinly sliced spinach along with the zucchini and corn
-by Ramona Rodriguez
Exotic Soup of Blossoms and Wild Mushrooms
- Prepare the soup as described, replacing the milk with an equal amount of broth
- Add 2 cups sliced, not-too-strong wild mushrooms to the pot along with the chiles (I prefer fresh chanterelle, hedgehogs or cauliflower)
- Omit the zucchini and corn
- Serve the soup as is, or add a little thinly sliced spinach along with the second batch of blossoms
-by Ramona Rodriguez
Any Comments? Or Live Near Carlsbad?
You can leave a comment about these squash blossom recipes or even visit their farm if you live in or near Carlsbad, California. Just following this link...
Valdivia Farms - Carlsbad, California
You might want to visit their farm by viewing our special slide show. It's not long but you'll be able to get a better idea of the beautiful countryside that they grow their tomatoes and other wonderful foods. Just visit Slide Shows and look for Valdivia Farms. Then click on "Let's Go Visit" - and you're there.
Please feel free to email me if you have questions or comments. I am always happy to respond.
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