Creamy Chayote Soup Recipe
User Reviews
5
Creamy Chayote Soup Recipe
Description
The Creamy Chayote Soup Recipe features diced chayote squash sautéed briefly before blending with sautéed onion, poblano pepper, corn kernels, and garlic. These ingredients are simmered with Mexican crema and chicken stock, seasoned with kosher salt and Cholula hot sauce. After gentle cooking, the mixture is pureed until smooth, then the remaining diced chayote is added back to the pot to cook separately for a few minutes, giving the soup tender chunks among the creamy base. The resulting dish balances creamy and slightly spicy flavors with the fresh vegetal notes from chayote and sweet corn. Garnished with chopped cilantro, extra crema, and additional Cholula, this soup offers comforting warmth with layers of mild heat and fresh accents.
Ingredients
- 3 Tablespoons olive oil divided 2 & 1
- 3 cups chayote squash diced in ½-inch cubes.
- 1 cup onion chopped, white or yellow
- 1 cup poblano pepper chopped
- 1 cup corn kernels
- 2 garlic peeled and minced, cloves
- 2 cups Mexican crema substitute with heavy cream
- 2 teaspoons hot sauce Cholula brand
- 2 cups chicken stock
- 1 teaspoon kosher salt or sea salt
Garnish
- cilantro chopped, and more cholula
- crema
- cholula
Instructions
- Add 2 tablespoons of olive oil to a medium to large pot. Heat over medium high heat and add the diced chayote.
- Saute for 2 to 3 minutes. Transfer chayote to a bowl and set aside.
- To the same pot, add the other 1 tablespoon of oil and heat over medium high heat. Add the onion, poblano, corn and garlic. Saute for 2 to 3 minutes until the veggies are nicely aromatic but not brown.
- Add the cream, chicken stock, half of the sauted chayotes, salt and cholula to the pot. Cover pot and simmer gently, stirring from time to time. Cook for 7 to 8 minutes.
- Use an immersion blender (or regular blender) and puree until the mixture is smooth.
- Add the other half of the chayote to the pot with the soup and simmer for 5 minutes or until the diced chayote is tender.
- Serve hot. Drizzle with more crema, sprinkle chopped cilantro and a few dashes of hot sauce.
Notes
- For a vegetarian or vegan version, substitute the chicken stock with vegetable broth.
- Adjust the amount of Cholula hot sauce to control spiciness: use 1 tablespoon for medium heat, or omit entirely for a mild soup.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 244 kcal
% Daily Value*
| Serving | 1bowl | |
| Calories | 244kcal | 12% |
| Carbohydrates | 17g | 6% |
| Protein | 6g | 12% |
| Fat | 18g | 28% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 31mg | 10% |
| Sodium | 611mg | 25% |
| Potassium | 396mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 9g | 18% |
| Vitamin A | 393IU | 8% |
| Vitamin C | 29mg | 32% |
| Calcium | 111mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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