Use squash blossoms from your garden or buy them at a farmers' market. At peak season during the summer, some supermarkets carry squash blossoms. If desired, serve soup with triangles of pan-grilled corn tortilla quesadillas filled with squash blossoms and low-fat jack cheese.

This Story Originally Appeared On sunset.com

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Recipe Summary

Yield:
Makes 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a covered 3- to 4-quart pan over high heat, bring 5 cups broth and chili to a boil.

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  • Meanwhile, peel chayote and cut into 1/2-inch cubes (include edible seed). Gently rinse and drain blossoms. Leave baby squash stems (female flowers); if desired, trim off fuzzy stems (male flowers). Set aside 6 of the prettiest blossoms; chop the remainder.

  • Add chayote to boiling broth. Mix masa flour with remaining 1 cup broth and stir into pan. Stir until boiling. Reduce heat to medium-low, cover, simmer, and stir occasionally, until chayote is tender when pierced, about 10 minutes.

  • Stir corn, spinach, and chopped squash blossoms into soup, turn heat to high, and cook until corn is hot, about 2 minutes.

  • Ladle soup into bowls and lay 1 blossom in each. Add cheese, salt, and pepper to taste.

Nutrition Facts

146 calories; calories from fat 18%; protein 13g; fat 2.9g; saturated fat 1.3g; carbohydrates 19g; fiber 2.5g; sodium 222mg; cholesterol 5.6mg.
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