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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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:
10 g (2 cubes vegetable bouillon) |
2 cups hot water |
1/2 tbsp margarine |
1 small yellow onion, minced |
3 cloves garlic, minced |
1/4 tsp crushed red pepper flakes |
2 chayotes, peeled and cut into 1/2 in pieces |
2 tbsp chopped fresh cilantro |
1 salt and black pepper (ground) to taste |
1 tbsp 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 tsp cilantro, salt, and pepper and stir continually for 5 minutes. Stir in the bouillon mixture and 1 tsp 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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