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chayote soup

Sopa de Chayote Recipe (Creamy Chayote Soup)

by Lola Dweck
This delicious Sopa de Chayote Recipe is my Mexican spin on butternut squash soup. With its creamy blend of tender chayote squash and savory seasonings, it’s the perfect Mexican soup for chilly days.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 45 minutes
Course Soup
Cuisine Mexican
Servings 8
Calories 174 kcal

Equipment

Ingredients
  

  • 4 tablespoons butter
  • 4 tablespoons olive oil
  • 1 white onion sliced into ½-inch rings
  • 5 garlic cloves peeled
  • 8 chayote squash rinsed and roughly chopped
  • 1 potato peeled and quartered
  • 1 teaspoon Aleppo pepper flakes or other dry red pepper flakes, optional
  • 4 cups chicken broth varies based on desired soup consistency
  • 2 tablespoons kosher salt or to taste

Optional Garnishes

  • pomegranate arils
  • pine nuts toasted
  • chives chipped
  • Aleppo pepper flakes or other dry red pepper flakes

Instructions
 

  • Sauté ingredients: In a large skillet, stir fry butter, olive oil, onion, and garlic on medium heat until onion becomes translucent. Add chayotes, potato, and chili flakes. Reduce heat to low, mix, cover and cook until chayote becomes tender and releases some of its juices (about 30-45 minutes). Let cool slightly.
  • Blend: Working in batches, puree mixture in a blender until smooth. Chayotes contain a lot of water, therefore you should be able to puree this without liquids, but if necessary, add chicken broth to get the blender going.
  • Continue to cook: Return mixture to pot and stir in chicken broth until it reaches desired consistency. Add salt (or powdered chicken bullion) and simmer on low flame for 15 minutes.
  • Enjoy: Serve hot and garnish with freshly freshly pomegranate arils, and toasted pine nuts.

A Note from Lola

If you prefer to peel your chayotes, they leave a weird sticky film on your hands after you peel them. Don’t be alarmed – it comes off after a good scrubbing! Although I found that the texture is just as creamy with the skin, if blended very well.
Variations: There are many variations of this chayote soup recipe that you can try.
  • Add other vegetables such as corn, carrots or celery.
  • Experiment with different toppings such as toasted pine nuts or pomegranates, fried sage, chopped cilantro, or diced avocado.
  • Substitute chicken broth with evaporated milk, or half broth, half evaporated milk, or add 1/2 cup of heavy cream for a richer soup.
  • Make it vegetarian / vegan by using vegetable broth instead of chicken broth and olive oil instead of butter.

Nutrition

Serving: 8ouncesCalories: 174kcalCarbohydrates: 13gProtein: 3gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 17mgSodium: 2234mgPotassium: 333mgFiber: 3gSugar: 4gVitamin A: 252IUVitamin C: 17mgCalcium: 41mgIron: 1mg
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