Cilantro and Squash Flower Soup Mexican Recipe

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Sopa de Calabaza con Cilantro

Cook Time:20



3 Corn Tortillas cut into thin stripsOil for frying4 Tbsp. Butter4 Garlic Cloves diced1/2 Onion diced2 Tbsp. Flour7 bunches or 7 cups Cilantro rinsed and stemmed12 Squash Flowers cleaned1 Guajillo Chile deveined and cleaned3 3/4 cup Chicken stock1/4 cup Cream1 1/2 cup Panela Cheese shreddedSalt and Pepper to taste


1. Fry the tortilla strips until golden brown, drain the excess oil on a paper towel. Separately, heat the butter, add the garlic and onion and fry until golden brown, add the flour and mix together with the cilantro, squash flower, and guajillo chile. Add the chicken stock and leave to boil for 10 minutes. Place in a blender and strain. Return to the pot, add the cream and season to taste. Serve with the tortilla strips, and sprinkle the cheese on top.

Enjoy this delicious squash flower soup Mexican recipe!

Sopa de Calabaza con Cilantro

related topicsSoup RecipesSoups


2 Reviews
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100% Recommend this product (2 of 2 responses)
By Lisa
Review for Cilantro and Squash Flower Soup
November 23, 2010
I made this last night. I couldn't believe how good it was! I thought that the amount of cilantro was going to make it overpowering, but it was just right. I would add another chili pepper because I couldn't taste it at all (but I had substituted a pepper with a slightly sweet taste). I will be gathering flowers from my squash plant for the next few days so I can make this for my family on Thanksgiving!
By Dawn R.
Review for Cilantro and Squash Flower Soup
December 16, 2009
The taste is unbelievable! The mixture of cilantro and the flowers blend very well together. The chili gives it a spicy flare. Must try it!

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