Source: dLife

This is a creamy soup of mexican squash and cilantro sour cream.

Servings

1.0
1 each  cooking spray 1.0
1 each  large onion 2.0
2 each  medium garlic cloves 3.0
3 tbsp  white all purpose flour 3.0
3 each  Squash, chayote, fresh, 5 3/4" 6.0
6 cup  low sodium vegetable broth 0.5
0 1/2 cup  cold water 1.0
1 pinch  salt 1.0
1 pinch  black pepper 1.0
1 pinch  fresh cilantro
Cilantro Sour Cream
0.3333
0.3333 cup  fat free sour cream 1.0
1 tbsp  fresh cilantro 0.25
0 1/4 cup  fat free milk

1. Grease a large pot with cooking spray and heat over medium heat. Cook onion and garlic 5 minutes or until tender.
2. Whisk in flour and cook over medium heat for 2 minutes, stirring constantly.
3. Mix in squash and 2 cups of broth and bring to a boil. Lower heat, place lid over pot, and let simmer for 15 to 20 minutes or until squash is soft.
4. Using a food processor or blender, puree mixture until there are no lumps.
5. Mix in the rest of the stock and water and sprinkle with salt and pepper. Soup can be served chilled or warm.
6. When ready to serve, top with cilantro sour cream and cilantro.
7. Cilantro Sour Cream
8. Whisk together sour cream, cilantro, and milk.
9. Add desired amount of milk depending on how thick or thin you like this.