Chayote Recipe ✶ 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.

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

Cooking Directions

1. Dissolve the bouillon in the hot water.
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.
3. Pour the mixture into a blender and puree until smooth. Pour into bowls and garnish with a sprig of cilantro to serve.

Nutrition Facts

• calories60.9
• carbohydrateContent7.7 g
• cholesterolContent7.9 mg
• fatContent3.2 g
• fiberContent2.2 g
• proteinContent1.6 g
• saturatedFatContent1.9 g
• sodiumContent604.2 mg
• sugarContent2.5 g