Spicy Chayote Soup

Combine the bouillon cubes in boiling water, allowing it to dissolve completely before setting it aside momentarily.

In a large saucepan, melt the butter over medium heat. Add the chopped onion, minced garlic, and a pinch of red pepper flakes; cook and stir constantly until the onion is tender. Next, add the diced squash, 2 tablespoons of chopped cilantro, salt, and a few grinds of black pepper; stir frequently for 5 minutes.

Now, add the dissolved bouillon mixture and the remaining 1 tablespoon of chopped cilantro; cover the saucepan. Let it simmer for about 20 minutes, allowing all the flavors to meld together.

Transfer a portion of the soup to a blender and fill it halfway. Cover the blender and hold down the lid with a potholder; pulse a few times before leaving it on to blend until smooth. Pour the blended soup into a pot. Repeat this process with the remaining soup.

Finally, pour the soup into bowls and garnish each serving with a sprig of cilantro before serving.