Chayote Soup

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 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

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Melt the butter in a large pot over medium heat. Add the minced onion and cook 5 minutes, stirring, until soft.

2. Stir in the minced garlic and crushed red pepper flakes and cook 1 minute until fragrant.

3. Add the chayote pieces and stir to coat. Cook 3 minutes.

4. Dissolve the crumbled bouillon cubes in the hot water, then pour into the pot and bring to a boil.

5. Reduce heat to medium-low, cover, and simmer 15 minutes until the chayote is tender when pierced with a fork.

6. Stir in 2 tablespoons chopped cilantro and season with salt and black pepper to taste. Simmer 2 minutes more.

7. Ladle the soup into bowls and sprinkle each serving with the remaining 1 tablespoon chopped cilantro.