Squash Blossom Soup

Rated 5.0 based on 2 customer reviews
Squash Blossom Soup
Squash Blossom Soup


  • 3 tablespoons unsalted butter, divided
  • 4 chicken thighs and/or legs
  • 4 cups chicken stock
  • 1 bay leaf
  • sea salt to taste
  • freshly ground black pepper to taste
  • 1 white onion, minced and divided
  • 2 garlic cloves, minced
  • 1 zucchini, cubed
  • 2 poblano chiles, roasted, peeled and diced
  • 1 cup cooked rice
  • 1 cup queso fresco
  • 1 tomato, halved, seeded and diced
  • 1 cup squash blossoms, halved, pistols removed
  • ½ cup chopped cilantro


  1. Season chicken with salt and pepper; melt half the butter in a stockpot over medium-high heat. Sear chicken pieces until browned, about 3 minutes per side.
  2. Pour chicken stock into the pot; add the bay leaf. Bring stock to a boil, reduce heat to medium-low, and cook at a simmer until a probe thermometer inserted into the thickest part of a thigh reads 165°F (75°C), about 20 minutes. Transfer chicken to a cutting board; season broth to taste with salt and pepper, remove from heat, and cover with a lid to keep warm.
  3. When the chicken is cool enough to handle, strip meat from bones and shred with your fingers; discard skin and bones.
  4. Melt remaining butter in a sauté pan over medium heat. Cook half the onion, stirring occasionally, until translucent, about 4 minutes; add garlic, zucchini and continue cooking until tender, about 4 minutes. Stir diced poblano chiles. Transfer the mixture to the broth, and set on medium-low heat.
  5. In each serving bowl, place rice, chicken, tomato, and cheese. Divide squash blossoms among the bowls, and ladle hot soup over mixture. Toss cilantro with remaining minced onion; garnish soup with squash blossoms before serving.
Mealthy tip:

Vegetarian? You can use a roasted vegetable stock and omit the chicken for a flavorful meatless version. Squash blossoms are very delicate and should be used within a day of purchase. Refrigerate any remaining broth and vegetables in separate sealed containers, up to 2 days. Assemble as above before serving.


5.0out of 5 Stars

(2 Reviews)

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What others are saying

Image of Laura Griffin

Laura Griffin says:

This was a light and delicious soup. I love trying new recipes and was pleasantly surprised by this dish!

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Greg Jones says:

We were given squash blossoms from a friend, so looked up this recipe to try. The soup was really delicious. It reminded me of a Mexican soup, but without all the heavy calories. We definitely enjoyed it.