Chayote Soup

34 Reviews

Prep: 30 min
Cook: 30 min
Ready In: 1 hr

“This recipe will fool you into thinking you're eating a cream-based soup. It's spicy, different, and really pretty. It's extremely versatile. Tastes best when it's made at least a day in advance.” - by modestalmond

Directions

Dissolve the bouillon in the hot water.
Melt the butter in a large saucepan over medium heat. Cook and stir the onion, garlic, and red pepper in the butter until the onion is soft. Add the squash, 2 tablespoons cilantro, salt, and pepper and stir continually for 5 minutes. Stir in the bouillon mixture and 1 tablespoon cilantro; cover. Simmer about 20 minutes.
Pour the mixture into a blender and puree until smooth. Pour into bowls and garnish with a sprig of cilantro to serve.

Nutrition

Amount Per Serving (4 total)

Calories
61 cal
3%

Fat
3.2 g
5%

Carbs
7.7 g
2%

Based on a 2,000 calorie diet

Reviews (34)

Rate This Recipe

taylorjosu86

Jul. 4, 2011

"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 ca..." See moren 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.""

MAMABEAC

Jun. 3, 2009

"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 ..." See morewas 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."