You will believe you are eating a cream-based soup if you use this recipe for chayote soup. It is hot, unique, and incredibly lovely. It is quite adaptable. It tastes best when prepared at least a day ahead of time.
| Prep Time: | 30 mins |
| Cook Time: | 30 mins |
| Total Time: | 1 hr |
| Servings: | 4 |
Ingredients
- 2 cubes chicken bouillon, crumbled
- 2 cups hot water
- 1 tablespoon unsalted butter
- 1 small yellow onion, minced
- 3 cloves garlic, minced
- ¼ teaspoon crushed red pepper flakes
- 2 chayote squashes, peeled and cut into 1/2-inch pieces
- 2 tablespoons chopped fresh cilantro
- salt and ground black pepper to taste
- 1 tablespoon chopped fresh cilantro
Instructions
- Dissolve bouillon in hot water; set aside.
- Melt butter in a large saucepan over medium heat. Cook and stir onion, garlic, and red pepper in butter until onion is soft. Add squash, 2 tablespoons cilantro, salt, and pepper; stir continually for 5 minutes.
- Stir in bouillon mixture and 1 tablespoon cilantro; cover. Simmer for about 20 minutes.
- Pour mixture into a blender and purée until smooth. Pour into bowls and garnish with a sprig of cilantro to serve.
Nutrition Facts
| Calories | 61 kcal |
| Carbohydrate | 8 g |
| Cholesterol | 8 mg |
| Dietary Fiber | 2 g |
| Protein | 2 g |
| Saturated Fat | 2 g |
| Sodium | 604 mg |
| Sugars | 3 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
Excellent as written! Second time ’round, I used vegetable broth ( bit more than in recipe )and after pureeing, I added some cooked white beans, Mexican oregano and some thinly sliced collards. Simmered until collards tender and adjusted seasoning. Spectacular and filling vegan meal.
Quick easy to make and very easy to add delicious vegatables and meats to make a thick evening meal. Love the heat from the red pepperflakes.
This was my first time eating chayote, and we loved this recipe. I omitted the butter to make it WFPB, and no one missed it. We’ve used it as a soup, a sauce for chicken, and a sauce for pasta. Very versatile.
I made it just as a recipe asked for it is so good?
Very refreshing and tasty soup. I made it as is but used jalapeño for the pepper.
Great flavor. I did not purée and it was also great.
This soup is super easy and delicious! Even my son can’t get enough of it!
The flavor profile is exceptional for a healthy low calorie dish. The second time I made it, I made the following changes. I think is pairs extremely well as a sauce over baked spaghetti squash. I decided to thicken is a bit by only using 1 cup of water instead of the two. I also used Ancho Chili Powder instead of the Red Pepper flakes. This will be in my regular rotation of recipes now, and for those thinking of trying it, you will be surprised at your creamy (pureeing in the blender is a must) and flavorful it is.
Easy recipe with excellent taste… shared the recipe with all the girls at work they loved it so much. Easy way to mix veggies into your diet also. As others have said, tastes great when you add queso fresco on top!
This soup was wonderful and simple to make.
This soup was good and my Indian family loved it! We added garlic to it to add more flavor. They loved it and definitely want to have it again!
This is a favorite in my house. I make it with mashed potatoes and use it as a gravy. Word of advice: go easy on those pepper flakes. The first time I made it. It was a little too spicy for me.
Would definitely make it again. Little spicy for my daughter might cut down on the red pepper flakes
Nice recipe! First time making Chayote soup or using Chayotes period. I am an alkaline vegan so a few of the ingredients such as butter and garlic I either substituted or didn’t use altogether. Over all it is a nice recipe and I will probably cool Chayote soup in the future.
This soup turned out phenomenal! I used some of my own homegrown and dried peppers and no salt, and it was perfect for my taste buds. The texture was perfect, and even my chef husband couldn’t give me enough compliments on it. He suggested I cut back the cilantro, but I love cilantro and think the strong flavor of it is one of the best features in this soup. I did leave the skin on the squash, but these were young with nice tender skins. Next time, I’d like to try it with fresh hot peppers just to see what it does to the flavors.
I remember my Tia making this for me years ago and I wanted to make some at home. Mmmmmm, I have been using this recipe for ages now. Cannot get enough of it. I find that the flavors really jump out if you leave the finished dish in the fridge for a day. Note to all users new to Chayote: Wear gloves. Chayote secretes a sticky substance that can irritate your skin. Once cooked, it isn’t an issue but definitely use while peeling and cutting.
This is by far my favorite soup in the world! SO delicious and savory. I like to add more cilantro, and I also top it with some sliced avocado and about 1/4 cup cooked rice. My husband can’t get enough and regularly asks me to make it! 2 thumbs up ????
I made this recipe exactly as stated except that instead of 20 minutes of cooking, once I finished cooking the squash I threw the entire mixture plus the hot water and bouillon into my vitamix and turned it on high for five minutes. It came out perfectly! Creamy and tasty with a kick, and so few calories!
Absolutely delicious. I had to improvise with the red crush pepper since I didn’t have none and used a very small piece of Jamaican hot pepper. Still came out great and definitely plan to make this again.
Excellent! My variation: I added 1 serrano pepper including the seeds to make it hot. Also two packs of Sazon Goya seasoning for added flavor. Never had chayote before, but it was on sale and a good time to try it. Thanks for the recipe.
We enjoyed this recipe, even though I substituted butternut squash for the chayote, since I couldn’t find it. Also, I pureéd the soup with an immersion blender, which made it very creamy. We liked it with diced jalapeños and Greek yogurt! Thank you!