Chayote Soup recipe

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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

Nutrition Info

60.9 calories
carbohydrate: 7.7 g
cholesterol: 7.9 mg
fat: 3.2 g
fiber: 2.2 g
protein: 1.6 g
saturatedFat: 1.9 g
servingSize: -
sodium: 604.2 mg
sugar: 2.5 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

4 servings

Recipe Note

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.

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