Flor de Calabaza Sopa

Serves 2

• 1 1/2 tbsp butter
• 1/2 medium white onion, finely diced
• 3 cloves garlic, crushed
• 3 cups / 90 g squash blossoms, cap and stamen removed, chopped
• 1 cup chicken broth
• 1 cup veggie broth
• 1/2 jalapeno, minced or sweet red bell pepper, finely diced
• 1/2 tsp cumin
• salt
• sour cream (optional)

In a medium saucepot over moderate heat, melt butter. Saute onion with a pinch of salt until translucent, then stir in garlic and the chile pepper. Continue to saute, stirring frequently, until the peppers are tender. Add the blossoms and cook just until wilted, about 45 seconds. Season with cumin and stir in broth. Bring to a simmer and cook for 5 minutes.

Taste, adjust seasonings accordingly. Serve with sour cream as is or puree.