About this recipe:This is a recipe for a super-easy and delicious soup. Chayote squash is simmered with garlic, onions, chillies and seasonings in a chicken stock, then pureed until smooth. To make this soup vegan, use vegetable stock and vegetable oil.
2 cubes chicken stock, crumbled
500ml hot water
15g unsalted butter
1 small onion, finely chopped
3 cloves garlic, finely chopped
1/4 teaspoon crushed chillies
2 chayote squash, peeled and cut into 1.25cm pieces
2 tablespoons chopped fresh coriander
salt and ground black pepper to taste
1 tablespoon chopped fresh coriander
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Method Prep:30min › Cook:30min › Ready in:1hr
Dissolve the stock in the hot water.
Melt the butter in a large saucepan over medium heat. Cook and stir the onion, garlic and crushed chillies in the butter until the onion is soft. Add the squash, 2 tablespoons coriander, salt and pepper and stir continuously for 5 minutes. Stir in the stock and 1 tablespoon coriander; cover. Simmer about 20 minutes.
Pour the mixture into a liquidiser and puree until smooth. Pour into bowls and garnish with a sprig of coriander to serve.
Chayote is also known as a christophine, mirlitine, cho cho and vegetable pear. You can find them in Caribbean speciality stores or online.