Chayote Squash Soup with Cilantro Cream Recipe

Chayote Squash Soup with Cilantro Cream Recipe

6 first-course servings



1 large onion, chopped

2 cloves garlic, minced

3 tablespoons flour

3 large chayote squash, peeled, seeded, sliced

3 cans reduced-sodium fat-free chicken broth, divided

1/2 cup water

Salt and white pepper, to taste

Cilantro cream

Chopped cilantro, as garnish


Saute onion and garlic in lightly greased medium skillet until tender, about 5 minutes. Stir in flour, cook over medium heat 2 minutes, stirring constantly. Add squash and 1 can broth to saucepan, heat to boiling, reduce heat and simmer, covered, until squash is tender, 15 to 20 minutes.


Process mixture in food processor or blender until smooth, return to saucepan. Add remaining broth and water, season to taste with salt and white pepper. Serve warm or chilled, drizzle each bowl of soup with Cilantro Cream and sprinkle with cilantro.

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