Chayote Soup

This chayote soup 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.

• Preparation Time: 30 mins
• Cooking Time: 30 mins
• Total Time: 60 mins
• Calories: 61 Calories

Ingredients

• 2 cups hot water
• 1 tablespoon unsalted butter
• 3 cloves garlic, minced
• salt and ground black pepper to taste
• 2 tablespoons chopped fresh cilantro
• 2 cubes chicken bouillon, crumbled
• 1 small yellow onion, minced
• 2 chayote squashes, peeled and cut into 1/2-inch pieces
• 0.25 teaspoon crushed red pepper flakes

Recipe Instructions

Step 1

Dissolve bouillon in hot water; set aside.

Step 2

Melt butter in a large saucepan over medium heat. Add onion, garlic, and pepper flakes; cook and stir until onion soft. Add squash, 2 tablespoons cilantro, salt, and black pepper; stir continually for 5 minutes.

Step 3

Stir in bouillon mixture and remaining 1 tablespoon cilantro; cover. Simmer about 20 minutes.

Step 4

Fill blender halfway with soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to purée until smooth. Pour into a pot. Repeat with remaining soup.

Step 5

Pour into bowls and garnish with a sprig of cilantro to serve.