Ingredients
- cubes chicken bouillon, crumbled
- cups hot water
- tablespoon unsalted butter
- small yellow onion, minced
- cloves garlic, minced
- /4 teaspoon crushed red pepper flakes
- chayote squashes, peeled and cut into 1/2-inch pieces
- tablespoons chopped fresh cilantro, divided
- salt and ground black pepper to taste
Instructions
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Step 1
I like to start by dissolving the bouillon cubes in hot water, so the broth is ready when I need it. In a large saucepan, melt butter over medium heat. Add the minced onion, garlic, and red pepper flakes, stirring occasionally until the onion turns soft and fragrant. Next, toss in the chayote pieces along with 2 tablespoons of cilantro, and season with salt and pepper. Stir everything constantly for about 5 minutes—this helps the squash absorb those flavors. Pour in the prepared broth and the remaining tablespoon of cilantro, then cover the pot. Let it simmer gently for around 20 minutes, or until the chayote is fork-tender. Once done, carefully transfer the mixture to a blender and purée until velvety smooth. I always taste and adjust the seasoning after blending. Ladle into bowls and garnish with extra cilantro if you like.