Photo by Alessia Shedd Chayote Squash Soup with Cilantro Sour Cream
50
Cuisine: Mexican
Servings: 6
Ingredients
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1 tbsp fresh ginger, minced
- 4 tbsp flour
- 1 medium yellow pepper, sliced
- 3 large chayote squash, peeled, pitted, and sliced
- 6 cups vegetable broth, divided
- ½ cups water
- Cilantro, coarsely chopped (for garnish)
- Cilantro Sour Cream:
- 1/3 cup sour cream (can use fat-free if you prefer)
- 1 tbsp finely chopped cilantro
- 1/3 cup milk (can use skim milk if you prefer)
Directions
- Spray a large saucepan with cooking spray; heat over medium heat until hot.
- Sauté onion and garlic until tender; about 5 minutes. Stir in flour and ginger and cook over medium heat for 2 minutes, stirring constantly.
- Add squash, pepper, and 2 cups broth to a saucepan; heat to boiling. Reduce heat to simmer until squash is tender, 15 to 20 minutes.
- Process mixture in a food processor or blender until smooth; return to saucepan.
- Add remaining broth and water continuing to heat; serving warm or cool to serve chilled.
- Drizzle with cilantro sour cream and a sprinkle of cilantro.
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