Squash Vine Soup
A creamy, comforting soup made from tender squash vines and blossoms, finished with a swirl of crema and fresh herbs.
- Total time
- 35 min
- Servings
- 4
- Calories
- 180
- Protein
- 4g
comfortingnourishingLatin Americanvegetariangluten-freevegetablesmoothcreamy
Ingredients
- 4 cups squash vines (tender parts)
- 1 cup squash blossoms
- 1 medium onion
- 2 cloves garlic
- 4 cups vegetable broth
- ½ cup crema or Mexican crema
- ¼ cup fresh cilantro
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- 1
Heat olive oil in a pot and sauté chopped onion until soft.
- 2
Add minced garlic and cook for one minute until fragrant.
- 3
Stir in chopped squash vines and cook for 5 minutes.
- 4
Pour in vegetable broth and simmer for 15 minutes until tender.
- 5
Blend the soup until smooth, then return to pot.
- 6
Season with salt and pepper, then stir in half the crema.
- 7
Ladle into bowls and garnish with remaining crema, cilantro, and squash blossoms.
Tools you’ll need
- large pot
- blender
- wooden spoon
- knife
- cutting board
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