Chayote Soup

I received a few veggies in my Bountiful Baskets a while back, and I had no idea what they were.  After much research, it was discovered that they were chayote squash.

Not knowing what to do with them, I followed a friend's advice and made this soup.

Love.

It is so yummy! 

The only change I would make would be to add less pepper flakes.  Other than that, it is delicious, and I may buy chayote regularly just so I can make it again.

This recipe was found on All Recipes.

Enjoy.

What You Need:

• 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

What To Do:

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.