2 chayote squash, peeled- 1 cilantro sprig
- ½ quart whole milk (sub for almond or macademia milks if needed)
- 2 tbs. AP flour
- 1 tbs. Ahuacatla Oil Natural
- 1 tsp. salt
- 1 tsp. pepper
- ½ quart water
- Croutons to serve (optional)
Boil the chayote with salt until soft. Cut in cubes.
In a blender, add the chayote, milk, water, flour and cilantro, and blend until smooth.
In a pot, heat up the Ahuacatlan Oil Natural, add the blender mix. Simmer for 5 minutes stirring occasionally, season with salt and pepper.
Serve with croutons.