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
Step 1
Dissolve bouillon in hot water; set aside.
Step 2
Melt butter in a large saucepan over medium heat. Cook and stir onion, garlic, and red pepper in butter until onion is soft. Add squash, 2 tablespoons cilantro, salt, and pepper; stir continually for 5 minutes.
Step 3
Stir in bouillon mixture and 1 tablespoon cilantro; cover. Simmer for about 20 minutes.
Step 4
Pour mixture into a blender and purée until smooth. Pour into bowls and garnish with a sprig of cilantro to serve.
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