Mexican Chayote Soup Recipe

Chayote Soup 


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


Dissolve the bouillon in the hot water.

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.

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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