Creamy Chayote Squash Soup

    (68)
    1 hour

    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.


    58 people made this

    Ingredients
    Serves: 4 

    • 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

    Method
    Prep:30min  ›  Cook:30min  ›  Ready in:1hr 

    1. Dissolve the stock in the hot water.
    2. 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.
    3. Pour the mixture into a liquidiser and puree until smooth. Pour into bowls and garnish with a sprig of coriander to serve.

    Ingredients

    Chayote is also known as a christophine, mirlitine, cho cho and vegetable pear. You can find them in Caribbean speciality stores or online.

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    Reviews & ratings
    Average global rating:
    (68)

    Reviews in English (54)

    by
    84

    Please Read! I have no food allergies, that I know of, but my hand took about 3 hours to heal after peeling these! "The flesh of chayote will remain firm if the skin is left on during cooking. You can peel chayote before or after cooking, but if you peel it before it may secrete a sticky substance that might irritate your skin. This substance disappears during cooking. To peel chayote before cooking, wear gloves or oil your hands or peel under running water."  -  04 Jul 2011  (Review from Allrecipes US | Canada)

    by
    23

    We really liked this soup. I had 2 chayotes and had no idea how to fix them when I found this recipe. The soup was creamy and delicious. I served it 2 days after I made it. The only change I made was to add 1 jalapeno pepper when cooking instead of the red pepper flakes. I served it with a sprinkling of fresh ground parmesian cheese and a couple of homemade croutons.  -  03 Jun 2009  (Review from Allrecipes US | Canada)

    by
    18

    This soup was good as is, but after making and tasting it I decided to enhance it to use it as a main dish. I added 1 cup cubed leftover roast beef, 1/2 cup chopped green peppers, 1/2 cup sliced carrots, 1 tbsp chopped cilantro to the cooked "base" and simmered for another 30 minutes. Topped it with chopped fresh cilantro, and served it with crisp tortilla chips, orange wedges, and red grapes. I sometimes use a soup similar to that utilizes cauliflower as the "base," then add chopped ingredients to increased variety of texture and flavor. However, I am happy to know that Chayote can be used in the same way. Having read other comments, I first simmered "immersed" chayotes in water for an hour, cut them (after cooling a spell) into about 5 rings each, then easily removed the skins manuevering quickly around each ring with a paring knife (took less than 2 minutes). I used a food processor to puree the chayotes before adding them to the sauteed onion mixture and broth.  -  28 Dec 2011  (Review from Allrecipes US | Canada)

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