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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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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 |
1/4 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 |
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.
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