Make Healthy Meals

1 tablespoon unsalted butter
3 cloves garlic, minced
1 small yellow onion, minced
2 chayote squashes, cut into 1/2-inch pieces
2 cubes chicken bouillon, crumbled
2 cups hot water
crushed red pepper flakes to taste
2 tablespoons chopped fresh cilantro
salt and ground black pepper to taste

In a large saucepan, melt the butter. Stir in the onion, garlic and chayote pieces and saute until tender. Add in the water, bouillon, red pepper, cilantro, salt and pepper. Stir in and simmer for about 20 minutes.

Pour all ingredients into a blender. Puree until smooth. Serve immediately or chill for reheating the next day, when the flavors will have combined still more.

Editor’s Notes:

Cooked, crumbled bacon goes in great when you add the water and other ingredients, if you don’t need this to be vegetarian.

Some people say to peel the chayotes. I’ve never bothered. You won’t notice the peels after you’ve pureed it anyhow.

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