Chayote Soup

This recipe will fool you into thinking you’re eating a cream-based soup. It’s spicy, different, and really pretty. It’s extremely versatile. Tastes best when it’s made at least a day in advance.

INGRIDIENT

2 cubes chicken bouillon, crumbled

2 cups hot water

1 tablespoon unsalted butter

1 small yellow onion, minced

3 cloves garlic, minced

¼ teaspoon crushed red pepper flakes

2 chayote squashes, peeled and cut into 1/2-inch pieces

2 tablespoons chopped fresh cilantro

salt and ground black pepper to taste

1 tablespoon chopped fresh cilantro

DIRECTION

Step: 1

Dissolve the bouillon in the hot water.

Step: 2

Melt the butter in a large saucepan over medium heat. Cook and stir the onion, garlic, and red pepper in the butter until the onion is soft. Add the squash, 2 tablespoons cilantro, salt, and pepper and stir continually for 5 minutes. Stir in the bouillon mixture and 1 tablespoon cilantro; cover. Simmer about 20 minutes.

Step: 3

Pour the mixture into a blender and puree until smooth. Pour into bowls and garnish with a sprig of cilantro to serve.

NUTRITION FACT

Per Serving: 61 calories; protein 1.6g; carbohydrates 7.7g; fat 3.2g; cholesterol 7.9mg; sodium 604.2mg.

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