Chayote Soup


This chayote soup 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.

Prep Time:
30 mins
Cook Time:
30 mins
Total Time:
1 hr


  • 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


  1. Dissolve bouillon in hot water; set aside.

  2. 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.

  3. Stir in bouillon mixture and 1 tablespoon cilantro; cover. Simmer for about 20 minutes.

  4. Pour mixture into a blender and purée until smooth. Pour into bowls and garnish with a sprig of cilantro to serve.

Nutrition Facts (per serving)

61 Calories
3g Fat
8g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 61
% Daily Value *
Total Fat 3g 4%
Saturated Fat 2g 10%
Cholesterol 8mg 3%
Sodium 604mg 26%
Total Carbohydrate 8g 3%
Dietary Fiber 2g 8%
Total Sugars 3g
Protein 2g
Vitamin C 11mg 53%
Calcium 36mg 3%
Iron 1mg 3%
Potassium 188mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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