Easy Carrot & Chayote Squash Soup Recipe

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Ingredients

  • 1 chayote squash, cut into – ½-inch cubes and
    brushed lightly with olive oil*
  • 1 16-ozs. package of frozen carrot coins
  • 1 tsp. (2 cloves) garlic, minced – 1 16-ozs. can low-sodium chicken broth
  • 1 16-ozs. can evaporated skim milk
  • 1/8 tsp. black pepper
  1. Roast squash in a preheated 400° oven for 30 minutes, or until the cubes start to blacken around the edges. Remove from the heat and set aside.
  2. In a medium pot on medium-low heat, steam carrots according to package directions. Transfer cooked carrots to a blender, and add garlic and chicken broth.
  3. Puree the mixture until smooth, and then return it to the pot and turn the heat on low. Stir in the milk and the pepper, and bring the soup to a simmer. Ladle the soup into bowls.
  4. For garnish, add a spoonful of roasted chayote squash to the center of each bowl.

 

NOTE:

Summer Squash and Yellow Zucchini can be substituted for Chayote Squash

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