Ingredients
Scale
- 3 Mexican squash, chopped
- 6 cups water
- 1 teaspoon chicken bouillon
- 1 cup vegetable or chicken broth
- 1 cup cilantro, roughly chopped and packed
- 1/2 Serrano chile, chopped
- 2 tablespoons unsalted butter
- 2 tablespoons onion, finely chopped
Instructions
- In a medium stockpot, boil squash pieces until tender; approximately 12 minutes.
- In a blender, combine squash, chicken bouillon and 1 cup broth and blend until smooth. Add cilantro and Serrano chile and puree until all ingredients have incorporated.
- In a large stockpot, melt butter over medium heat. Sautee onions until tender. Add squash and cilantro mixture. Cover and cook for 12 minutes.
- Serve with croutons or toasted bread slices.