Lou's Chayote Soup

Experience the vibrant flavors of "Lou's Chayote Soup," a hearty and nourishing dish that's perfect for any season. This creamy chayote squash soup combines the mild, crisp flavor of chayote with the earthy warmth of cumin and oregano, all brought together by a velvety vegetable broth base. A touch of potato adds body, while optional heavy cream lends a luxurious richness. Topped with fresh cilantro and a squeeze of lime for a bright and zesty finish, this one-pot soup is as comforting as it is easy to prepare. Best of all, it's ready in just 45 minutes, making it an ideal choice for a busy weeknight dinner or an elegant starter. Perfectly suited for those seeking a gluten-free or vegetarian meal, "Lou's Chayote Soup" is a flavorful, wholesome addition to your recipe collection.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 4 medium chayote squash
• 2 tablespoons olive oil
• 1 medium, diced yellow onion
• 3 minced garlic cloves
• 6 cups vegetable broth
• 1 medium, peeled and diced potato
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 0.5 cup heavy cream (optional)
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons, chopped fresh cilantro leaves
• 1 sliced into wedges lime

Directions

Step 1

Peel the chayote squash, remove the seeds, and dice them into 1-inch cubes. Set aside.

Step 2

Heat the olive oil in a large pot over medium heat.

Step 3

Add the diced onion and sauté for 3–4 minutes, or until soft and translucent.

Step 4

Stir in the minced garlic and cook for another minute until fragrant.

Step 5

Add the diced chayote and potato to the pot, stirring to coat them in the oil and aromatics.

Step 6

Sprinkle the cumin and oregano over the vegetables and stir for 1–2 minutes to toast the spices.

Step 7

Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to a simmer and cover the pot.

Step 8

Cook for 20 minutes, or until the chayote and potatoes are tender.

Step 9

Use an immersion blender to puree the soup until smooth. Alternatively, transfer the mixture in batches to a blender and blend until smooth (be careful with hot liquids).

Step 10

If desired, stir in the heavy cream for added richness.

Step 11

Season the soup with salt and black pepper to taste.

Step 12

Ladle the soup into bowls and garnish with chopped cilantro. Serve with lime wedges for a zesty finish.

Nutrition Facts

Serving size	(2726.1g)

Amount per serving	% Daily Value*
Calories	1629.9

Total Fat 91.0g	0%
Saturated Fat 36.1g	0%
Polyunsaturated Fat 8.9g
Cholesterol 138.1mg	0%
Sodium 6038.4mg	0%
Total Carbohydrate 179.5g	0%
Dietary Fiber 37.8g	0%
Total Sugars 46.0g
Protein 39.8g	0%

Vitamin D 0IU	0%
Calcium 530.0mg	0%
Iron 13.4mg	0%
Potassium 4521.5mg	0%

*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.

Source of Calories

Fat: 48.3%

Protein: 9.4%

Carbs: 42.3%