This recipe will fool you into thinking you're eating a cream-based soup. It's spicy, different, and really pretty. It's extremely versatile. Tastes best when it's made at least a day in advance.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Dissolve the bouillon in the hot water.

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  • Melt the butter in a large saucepan over medium heat. Cook and stir the onion, garlic, and red pepper in the butter until the onion is soft. Add the squash, 2 tablespoons cilantro, salt, and pepper and stir continually for 5 minutes. Stir in the bouillon mixture and 1 tablespoon cilantro; cover. Simmer about 20 minutes.

  • Pour the mixture into a blender and puree until smooth. Pour into bowls and garnish with a sprig of cilantro to serve.

Nutrition Facts

60.9 calories; 1.6 g protein; 7.7 g carbohydrates; 7.9 mg cholesterol; 604.2 mg sodium. Full Nutrition

Reviews (58)

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Most helpful positive review

Rating: 4 stars
07/05/2011
Please Read! I have no food allergies, that I know of, but my hand took about 3 hours to heal after peeling these! "The flesh of chayote will remain firm if the skin is left on during cooking. You can peel chayote before or after cooking, but if you peel it before it may secrete a sticky substance that might irritate your skin. This substance disappears during cooking. To peel chayote before cooking, wear gloves or oil your hands or peel under running water." Read More
(101)
77 Ratings
  • 5 star values: 57
  • 4 star values: 19
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
07/04/2011
Please Read! I have no food allergies, that I know of, but my hand took about 3 hours to heal after peeling these! "The flesh of chayote will remain firm if the skin is left on during cooking. You can peel chayote before or after cooking, but if you peel it before it may secrete a sticky substance that might irritate your skin. This substance disappears during cooking. To peel chayote before cooking, wear gloves or oil your hands or peel under running water." Read More
(101)
Rating: 5 stars
06/03/2009
We really liked this soup. I had 2 chayotes and had no idea how to fix them when I found this recipe. The soup was creamy and delicious. I served it 2 days after I made it. The only change I made was to add 1 jalapeno pepper when cooking instead of the red pepper flakes. I served it with a sprinkling of fresh ground parmesian cheese and a couple of homemade croutons. Read More
(26)
Rating: 4 stars
12/28/2011
This soup was good as is but after making and tasting it I decided to enhance it to use it as a main dish. I added 1 cup cubed leftover roast beef 1/2 cup chopped green peppers 1/2 cup sliced carrots 1 tbsp chopped cilantro to the cooked "base" and simmered for another 30 minutes. Topped it with chopped fresh cilantro and served it with crisp tortilla chips orange wedges and red grapes. I sometimes use a soup similar to that utilizes cauliflower as the "base " then add chopped ingredients to increased variety of texture and flavor. However I am happy to know that Chayote can be used in the same way. Having read other comments I first simmered "immersed" chayotes in water for an hour cut them (after cooling a spell) into about 5 rings each then easily removed the skins manuevering quickly around each ring with a paring knife (took less than 2 minutes). I used a food processor to puree the chayotes before adding them to the sauteed onion mixture and broth. Read More
(21)
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Rating: 5 stars
03/03/2010
This was great! I did add 1 tspn cumin and also 1 serrano pepper. I topped it with cojita cheese. Thanks I will be making this again. Read More
(17)
Rating: 5 stars
01/08/2014
Cheap, easy, healthy... And I wanted to try it? Why? I bought some chayote because I'd never seen it before. Didn't have a clue what on earth to do with them. So I did what I do, and checked out allrecipes. This recipe looked worth a try. I had everything here, enough in fact, to make a double batch. Oh, am I ever glad I did! I used the immersion blender right in the Donabe, and it came out delicious and creamy. I not only think it will be better after being in the fridge a while, I see using it in many of my recipes! It's not just a soup, this is going to help enchiladas, tacos, spaghetti sauce, pot roasts... A definite keeper! I guess cheap, easy and healthy aren't all that bad after all. :) it doesn't taste like any of the above. It tastes like a splurge! Read More
(13)
Rating: 5 stars
08/31/2010
This was so delicious that I could not believe it was healthy for me. It was creamy and the cilantro makes it taste fresh. My roommate loved it as well! I took other reviewers' tips into consideration and added one jalapeno. Since I don't enjoy food that is extremely spicy this was perfect for me. I also realized when I began cooking that I had no red pepper so I substituted in a bit of ground cayenne pepper. With this and the jalapeno there was a slight "hot" flavor after you swallowed and then it was gone; it didn't linger in my mouth. The only con is that it is a very unattractive green color so it could be hard to get picky eaters to try this soup. Read More
(12)
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Rating: 4 stars
09/26/2011
Red pepper flakes are really spicy. I like a lot of heat but this is a bit much for such a mild squash like chayote. I'm letting mine sit for a day and will add a dollop of sour cream and some crumbled queso fresco cheese for dinner tomorrow night. I'm sure that will help tame the heat too. This is a keeper!!! Note: wear gloves when peeling the chayote. It leaves a funky film that doesn't wash off right away. Weird.;) Read More
(8)
Rating: 4 stars
11/19/2011
Delicioso!!! I made this soup for the 1st time and was a hit!! I'm not a chayote fan but mom gave me homegrown chayotes from her garden. I didn't know what to do with them until I came across this recipe. I followed the recipe as written just next time I will add only a pinch of crushed red pepper not 1/4 tsp. My mom and sons loved it. Definitely a keeper... Read More
(8)
Rating: 5 stars
11/13/2011
We don't use bouillon cubes so I followed the recipe using chicken stock in place of the bouillon and water--this soup was delicious! I garnished with some diced avocados and they added a nice finish to the overall taste and texture. This was a super simple lunch and I'll definitely be doing it again! Read More
(8)