Crema de flor de calabaza

Crema de flor de calabaza is a traditional soup originating from Central Mexico. Although there are numerous variations, this cream of squash flower soup is usually made with a combination of chopped squash flowers, butter, onions, garlic, chicken stock, heavy cream, poblano chili peppers, and salt. The onions and garlic are cooked in butter until translucent, then mixed with the squash flowers and salt. The mixture is cooked over low heat until the flowers become tender. The remaining flowers are blended with the stock and placed into the pan, then cooked for some more. The cream is added near the end of cooking and the soup is gently heated, seasoned, and served topped with the pieces of chili peppers.