Description
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.
Ingredients
- 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
Instructions
- Dissolve bouillon in hot water; set aside.
- Melt butter in a large saucepan over medium heat. Cook and stir onion
- garlic
- and red pepper in butter until onion is soft. Add squash
- 2 tablespoons cilantro
- salt
- and pepper; stir continually for 5 minutes.
- Stir in bouillon mixture and 1 tablespoon cilantro; cover. Simmer for about 20 minutes.
- Pour mixture into a blender and purée until smooth. Pour into bowls and garnish with a sprig of cilantro to serve.
Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 1 hr
Servings: 4