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Chayote Soup Recipe

Latin American · Soup · 35 min total

A light and comforting soup made from chayote squash, perfect as a starter or a light meal. This recipe highlights the subtle flavor of chayote with a touch of garlic and herbs.

Ingredients

• 2 chayote squash (about 1 lb total), peeled and diced
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup heavy cream (optional)
• 2 tablespoons fresh cilantro or parsley, chopped

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic and cook for 1 minute until fragrant.
3. Add diced chayote, broth, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15-20 minutes until chayote is tender.
4. Remove from heat. Use an immersion blender to puree the soup until smooth. Alternatively, transfer to a blender in batches and blend carefully.
5. Stir in heavy cream if using. Adjust seasoning to taste.
6. Serve hot, garnished with fresh cilantro or parsley.

Tips

• For a vegan version, omit the cream or use coconut cream.
• This soup can be served chilled as a refreshing summer soup.
• Store leftovers in the refrigerator for up to 3 days.

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