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Chayote Squash Soup with Cilantro Sour Cream

Fresh chayote squash.

Yields 6 servings

Ingredients:
1 large onion, chopped
2 garlic cloves, minced
1 tablespoon fresh ginger, minced
4 tablespoons flour
1 medium yellow pepper, sliced
3 large chayote squash, peeled, pitted, sliced
6 cups vegetable broth, divided
½ cup water
cilantro, coarsley chopped (for garnish)

Cilantro Sour Cream:
1/3 cup fat free sour cream
1 tablespoon finely chopped cilantro
1/3 cup skim milk

Directions:
1. Spray large saucepan with cooking spray; heat over medium heat until hot.
2. Sauté onion and garlic until tender; about 5 minutes. Stir in flour and ginger and cook over medium heat 2 minutes, stirring constantly.
3. Add squash, pepper, and 2 cups broth to saucepan; heat to boiling. Reduce heat to simmer until squash is tender, 15 to 20 minutes.
4. Process mixture in food processor or blender until smooth; return to saucepan.
5. Add remaining broth and water continuing to heat; serving warm or cool to serve chilled.
6. Drizzle with cilantro sour cream and sprinkle of cilantro.

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Tags: chayote, soup, squash

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Comment by Sonia Mendez Garcia on September 5, 2012 at 7:52am: You are welcome!

Comment by Joann Johnson on September 5, 2012 at 7:51am: Sonia....thank you so much!

Comment by Sonia Mendez Garcia on September 5, 2012 at 7:34am: Joann, the chayote should be bright green and firm. Avoid the ones that have brown spots on them, means they are older. It is a squash, but stays crisp during cooking. You will love it in any dish.

Comment by Joann Johnson on September 4, 2012 at 8:33pm: I've never tried them but I think I will this sounds yummy. I do have a question though.....how do you tell if they are ripe? Thanks!

Comment by Sonia Mendez Garcia on August 30, 2012 at 7:53pm: Love chayotes, cannot wait to try this on a cool fall day for lunch!!! Sounds comforting!