Cream of Chayote Soup
Indulge in the velvety richness of Cream of Chayote Soup, a comforting and wholesome dish that brings out the subtle sweetness of chayote squash. This easy-to-make soup combines sautéed onion and garlic with tender chayote, simmered in a savory chicken or vegetable broth, and finished with a luxurious splash of heavy cream. The addition of ground cumin adds a warm, earthy depth, while fresh parsley or cilantro provides a burst of vibrant freshness to every serving. Perfect for a cozy weeknight dinner or an elegant starter, this creamy chayote soup offers a simple yet sophisticated flavor profile that’s as nourishing as it is delicious. Ready in just 45 minutes, it’s a must-try for anyone looking to explore unique vegetarian-friendly ingredients or elevate their soup game with ease.
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Recipe Information
Ingredients
- 4 medium-sized chayote squash
- 2 tablespoons butter
- 1 medium-sized, diced yellow onion
- 3 minced garlic cloves
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon ground cumin
- 2 tablespoons, chopped (optional for garnish) fresh parsley or cilantro
Instructions
Peel the chayote squash, cut them in half, and remove the seeds. Dice the chayote into small cubes.
In a large pot, melt the butter over medium heat.
Add the diced onion and cook for 3-4 minutes until translucent.
Stir in the minced garlic and cook for another 1-2 minutes until fragrant, being careful not to let it burn.
Add the diced chayote to the pot and sauté for 5 minutes, stirring occasionally.
Pour in the chicken or vegetable broth, and bring the mixture to a boil.
Reduce the heat to low, cover the pot, and let the soup simmer for 20 minutes or until the chayote is very tender.
Use an immersion blender to puree the soup in the pot until smooth, or carefully transfer the soup in batches to a countertop blender and blend until fully pureed.
Return the soup to the pot if using a countertop blender, then stir in the heavy cream.
Season the soup with salt, black pepper, and ground cumin. Adjust seasoning to taste.
Cook for another 2-3 minutes over low heat to warm the cream through, but do not let the soup boil.
Ladle the soup into bowls and garnish with chopped parsley or cilantro, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
1286 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.2 g | 136% | |
| Saturated Fat | 61.2 g | 306% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 306 mg | 102% | |
| Sodium | 6054 mg | 263% | |
| Total Carbohydrate | 55.3 g | 20% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 20.5 g | ||
| Protein | 14.9 g | 30% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 241 mg | 19% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 1421 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
