Sandy R.: "I thought this soup needed a little salt and pepp…" Read More
10Ingredients
140Calories
40Minutes

If you are looking for a tasty new soup recipe, then why not try this Squash Blossom Soup. It is only 140 calories per serving and takes 40 minutes to prepare. It is buttery, savory, sweet and spicy. Ingredients include butter, onions, garlic, canned squash blossoms, water, chicken stock cubes, zucchini, epazote, poblano chilies, and cheese. It is the perfect dish to warm up your body on a cold winter day.

Ingredients

  • 1 teaspoon butter
  • 2 tablespoons onion
  • 1 clove garlic
  • 1 can squash blossoms
  • 2 1/2 cups water
  • 1/2 chicken bouillon cube
  • 2 zucchinis
  • 1 epazote
  • 1/2 cup poblano chile
  • cheese

Directions

  1. Heat the butter in a saucepan and saute the onion and garlic until the onion becomes transparent.
  2. Add the squash blossoms and a little bit of water. Cover and cook for 5 minutes.
  3. Place in the blender and blend before returning to the pan.
  4. Add the rest of the water, the zucchini and the bouillon cube. Add the epazote leaf when it starts to boil and simmer on medium heat until the zucchini becomes tender.
  5. Remove the epazote leaf, add the poblano chile, and serve along with the cheese.
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NutritionView more

140Calories
Sodium15%DV360mg
Fat11%DV7g
Protein14%DV7g
Carbs4%DV11g
Fiber12%DV3g

PER SERVING *

Calories140Calories from Fat60
% DAILY VALUE*
Total Fat7g11%
Saturated Fat4.5g23%
Trans Fat
Cholesterol20mg7%
Sodium360mg15%
Potassium680mg19%
Protein7g14%
Calories from Fat60
% DAILY VALUE*
Total Carbohydrate11g4%
Dietary Fiber3g12%
Sugars9g18%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(1)

Yummly User
Sandy R. 5 Jun 2015
I thought this soup needed a little salt and pepper and for cheese I chose asadero. A cup of cooked rice or browned pork sausage can be added to turn this soup into a hearty entrée. I garnished it with a sprig of parsley and served it with a crusty roll.