Chayote Squash Soup with Cilantro Sour Cream

[Guest guest]

Chayote Squash Soup with Cilantro Sour Cream

 

1 large onion, chopped

2 garlic cloves, minced

1 tbsp. fresh ginger, minced

4 tbsps. flour

1 medium yellow pepper, sliced

3 large chayote squash, peeled, pitted, sliced

6 cups vegetable broth, divided

1/2 cup water

cilantro, coarsley chopped for garnish

 

Cilantro Sour Cream:

1/3 cup sour cream

1 tbsp. finely chopped cilantro

1/3 cup skim milk

 

Spray 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 2 minutes, stirring constantly. Add squash, pepper, and 2

cups broth to saucepan; heat to boiling. Reduce heat to simmer 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 continuing to heat;

serving warm or cool to serve chilled. Drizzle with Cilantro Sour Cream and

sprinkle of cilantro.

Makes 6 servings.

 

 

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Answers.

 

 

[Guest guest]

, AJ <aj788888 wrote:

>

> Chayote Squash Soup with Cilantro Sour Cream

>

> I have never had chayote squash but I think I see them at my fruit

stand and in the supermarkets a lot. Are they the ones that look a bit

like a goofy green apple? How do I know if they are ready to use? I

love any kind of squash and this is one I have yet to try. Thanks for

the recipe!

Roxy, Philly PA )