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Best Crema de Chayote (Mexican Chayote Soup)

by Lola Dweck
This delicious crema de chayote is my Mexican spin on butternut squash soup and can be served as a side, a main course, or an appetizer.
5 from 6 votes
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Prep Time 10 minutes
Cook Time 45 minutes
Course Soup
Cuisine Mexican
Servings 10
Calories 137 kcal

Equipment

Ingredients
  

  • 4 tablespoons butter (or 8 tbsp total olive oil for dairy-free option)
  • 4 tablespoons olive oil
  • 1 white onion roughly chopped
  • 5 garlic cloves diced
  • 5 chayote squash rinsed and roughly chopped
  • 1 potato peeled and quartered (optional but helps to thicken the soup)
  • 1 teaspoon Aleppo pepper flakes or other dry red pepper flakes, optional
  • 8 cups chicken broth (or vegetable broth) varies based on desired soup consistency
  • 2 tablespoons kosher salt or to taste

OPTIONAL GARNISHES

Instructions
 

  • Sauté ingredients. In a large skillet, sauté butter, olive oil, onion, and garlic on medium heat until onion becomes translucent. Next, 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 ingredients. Working in batches, process ingredients 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 broth to get the blender going.
  • Continue to cook. Return mixture to pot and stir in broth until it reaches desired consistency. Add salt and simmer on low flame for 15 minutes.
  • Serve and enjoy. Serve hot and garnish with freshly chopped chives and chili flakes or fresh pomegranate seeds and pine nuts (or any of your favorite soup toppings!).

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 ON THIS RECIPE

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 homemade croutons.
  • 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: 137kcalCarbohydrates: 9gProtein: 2gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 16mgSodium: 2135mgPotassium: 234mgFiber: 2gSugar: 3gVitamin A: 204IUVitamin C: 11mgCalcium: 29mgIron: 1mg
137
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