Rating: 4.5 stars
76 Ratings
  • 5 star values: 56
  • 4 star values: 19
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

This recipe will fool you into thinking you're eating a cream-based soup. It's spicy, different, and really pretty. It's extremely versatile. Tastes best when it's made at least a day in advance.

Recipe Summary

cook:
30 mins
total:
1 hr
prep:
30 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Dissolve the bouillon in the hot water.

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  • Melt the butter in a large saucepan over medium heat. Cook and stir the onion, garlic, and red pepper in the butter until the onion is soft. Add the squash, 2 tablespoons cilantro, salt, and pepper and stir continually for 5 minutes. Stir in the bouillon mixture and 1 tablespoon cilantro; cover. Simmer about 20 minutes.

  • Pour the mixture into a blender and puree until smooth. Pour into bowls and garnish with a sprig of cilantro to serve.

Nutrition Facts

61 calories; protein 1.6g; carbohydrates 7.7g; fat 3.2g; cholesterol 7.9mg; sodium 604.2mg. Full Nutrition
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