Traditional recipes

Creamy Chayote Squash Soup recipe

Creamy Chayote Squash Soup recipe

  • Recipes
  • Dish type
  • Soup
  • Vegetable soup
  • Squash soup
  • Butternut squash soup

This is a recipe for a super-easy and delicious soup. To make this soup vegan, use vegetable stock and vegetable oil.

58 people made this

IngredientsServes: 4

  • 2 cubes chicken stock, crumbled
  • 500ml hot water
  • 15g unsalted butter
  • 1 small onion, finely chopped
  • 3 cloves garlic, finely chopped
  • 1/4 teaspoon crushed chillies
  • 2 chayote squash, peeled and cut into 1.25cm pieces
  • 2 tablespoons chopped fresh coriander
  • salt and ground black pepper to taste
  • 1 tablespoon chopped fresh coriander

MethodPrep:30min ›Cook:30min ›Ready in:1hr

  1. Dissolve the stock in the hot water.
  2. Melt the butter in a large saucepan over medium heat. Cook and stir the onion, garlic and crushed chillies in the butter until the onion is soft. Add the squash, 2 tablespoons coriander, salt and pepper and stir continuously for 5 minutes. Stir in the stock and 1 tablespoon coriander; cover. Simmer about 20 minutes.
  3. Pour the mixture into a liquidiser and puree until smooth. Pour into bowls and garnish with a sprig of coriander to serve.


Chayote is also known as a christophine, mirlitine, cho cho and vegetable pear. You can find them in Caribbean speciality stores or online.

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Reviews & ratingsAverage global rating:(72)

Reviews in English (57)

by taylorjosu86

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."-04 Jul 2011

by Carla Brown

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.-03 Jun 2009

by taterific

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.-28 Dec 2011

Chayote Soup | Sopa de Chayote

As an adolescent I was always intrigued by chayotes – the mysterious fruits that dangled from vines in my great grandmother’s backyard. When I began experimenting with recipes and new ingredients, I first thought to use the chayote as a substitute in my interpretation of butternut squash soup. The outcome…amazing, if I do say so myself!

Chayotes are technically fruits, but act much like vegetables in that they are only mildly sweet and somewhat bland. They reach their full flavor potential when sautéed with olive oil, butter, onion and garlic. Next time you’re walking through the produce aisle at your local market, give them a try! You can always start with my chayote soup recipe below.

Recipe by Lola

  • In a medium-sized pot, sauté butter, olive oil, onion, and garlic on low-medium flame until onion becomes translucent.
  • Add chayotes, potato, and chili flakes. Mix, cover and cook until chayote becomes tender (about 30-45 minutes). Let cool slightly.
  • Working in batches, puree mixture in a blender until smooth. Chayotes contain a lot of water, therefore you should be able to puree this without liquids, but if necessary, add chicken broth to get the blender going.
  • Return mixture to pot and stir in chicken broth until it reaches desired consistency. Add salt (or powdered chicken bullion) and simmer on low flame for 20 minutes.
  • Serve hot and garnish with freshly chopped chives and chili flakes.

Note: You may also substitute chicken broth with vegetable broth, evaporated milk, or half broth, half evaporated milk for a richer soup. If you prefer to peel your chayotes, they leave a weird sticky film on your hands after you peel them. Don’t be alarmed – it comes off after a good scrubbing! Although I found that the texture is just as creamy with the skin, if blended very well.




[…] Recent Posts Green Cooked Tomatillo Salsa Homemade Guacamole Cucumber Agua Fresca 3 Unique Ice Cream Flavors to Taste at Tepoznieves in Tijuana […]

[…] Chayote Soup. Chances are that you have seen chayotes at the grocery store, but have no clue how to use them. One taste of this zesty soup and you will be begging for more! […]

[…] 2. Chayote Soup | Sopa de Chayote If you like butternut squash soup you will love this chayote recipe made from pureed chayote squash, potato and chicken broth. The dry chili flakes give it a little kick, and you can top the soup off with chopped chives and extra chili flakes if you like a lot of heat with your food. Note to moms: you can leave the chili out completely and this pureed soup becomes a perfect dish for sneaking some veggies into your little ones’ diet. […]

[…] 2. Sopa de Chayote Si te gusta la sopa de calabaza, te encantará esta receta de chayote hecha del puré de chayote, papas y caldo de pollo. Las hojuelas de chile seco dan un poco de sabor y puedes ponerle encima a esta sopa cebollino picado y hojuelas de chile extra si te gusta lo picante en tu comida. Nota para las mamás: puedes dejar el chile afuera por completo y este puré de sopa se convierte en un plato perfecto para colocar algunas verduras en la dieta de los más pequeños. […]

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Dolores Wiarco Dweck, known by her nearest and dearest as Lola, has a great appreciation for Mexican cuisine and culture. Lola's culinary mentors include her relatives and friends as well as some of Mexico’s great chefs and home cooks. She preserves and shares her favorite recipes through Lola’s Cocina.


    • 7 cups canned low-salt chicken broth
    • 1 stalk fresh lemongrass, thinly sliced
    • 1 1-inch piece fresh ginger, sliced
    • 3 fresh or frozen makrut lime leaves
    • 1/2 cinnamon stick
    • 1/2 teaspoon ground nutmeg
    • 1/4 teaspoon cayenne pepper
    • 2 chayote squash, peeled, rinsed, quartered lengthwise, cored, thinly sliced crosswise
    • 1/4 cup fresh lemon juice
    • 3/4 cup chopped fresh Italian parsley


    1. Cook celery, carrot, and onion in 2 tablespoons oil in a 3-quart heavy saucepan over low heat, stirring occasionally, until tender but not browned, 10 to 12 minutes. Add squash, potatoes, peperoncino, and sea salt. Stir in 3 1/2 cups boiling water and simmer, covered, until vegetables are very tender, about 20 minutes.
    2. Remove and discard peperoncino (if using pepper flakes, leave in soup). Purée soup in batches in a blender (use caution when blending hot liquids), adding more water to thin to desired consistency.
    3. Serve soup drizzled with additional oil and sprinkled with amaretto crumbs.

    Creamy Mexican Chayote Soup

    I made this light soup one night when my husband was out of town and I wanted something simple to serve with the bean burritos my daughter and I were having for dinner. Its delicate taste is hard to describe and may not be for everyone–E. declared it “yucky,” but she’s 8–but I actually liked it better each time I tried it–and I wound up eating the leftovers for lunch two days in a row.

    2 large chayotes, peeled and sliced
    2 onions, finely chopped
    2 cloves garlic, chopped
    1 potato, peeled and shredded (I used a red butter potato)
    3 cups fat-free vegetable stock
    salt and white pepper to taste
    Garnish: slices of green onion and fresh squeezes of lime.

    Simmer chayote slices in 2 cups salted water in a medium saucepan until tender, about 20 minutes.

    Sauté onion and garlic in a large, non-stick saucepan until the onion is soft. Add the shredded potato and stir for a minute. Pour in vegetable stock, bring to a boil, and cook over medium heat for about 15 minutes, until thickened.

    Add the chayote and its cooking water to the stock, and using a hand (immersion) blender, puree the soup right in the pan. Stir and season to taste. Let simmer, uncovered, for about 5 more minutes. When ready to serve, ladle into bowls, sprinkle a few green onion slices on each and squeeze in some fresh lime.

    Soup is an excellent way to start a meal, especially if you’re trying to cut calories. This soup is very light, getting most of its calories from the one potato. It makes about 5 servings with 44 calories and 1 gram of fat per serving. If you’d like to make it richer, try substituting unsweetened soymilk for one of the cups of vegetable broth. And if you’d prefer a less delicately flavored soup, try sprinkling a little cumin on top.

    Chayote Recipes

    Again, having raw chayote isn’t necessarily a bad thing, but it’s not going to be easy to eat. This is a food that you’re going to want to cook before you actually eat it.

    This is why most of the recipes you’ll see below are going to have cooked chayote.

    I can almost guarantee that most of you have never had chayote before. That’s perfectly okay.

    You’re here because you’re looking for something new to try. Trying chayote is a good place to start, especially when you’re looking to expand your food horizons.

    Try the following recipes and you’ll be able to notice the greatness that chayote contains and how it will help your health so that you can sustain a healthier lifestyle. You can even veer away from the recipes a little and piar your chayote with other healthy options like rice. Not just regular white rice, but other types of rice.

    Chayote with Tomato and Green Chile

    The cook time for this recipe is going to be around 20 minutes total. This includes the prep time as well.

    If you’re somebody that likes a little bit of spice in their food then this recipe is going to be good for you. There isn’t going to be much spice, but it’s just enough so you can get a slight kick in this chayote recipe.

    If you want a little more spice then feel free to add even more pepper flakes, but be sure to not add so much that you take away from the taste of the chayote.

    Chayotes Rellenos

    Chayote Rellenos is just another way of saying stuffed chayote.

    If you have some slicing skills then you shouldn’t have any issues with putting this recipe together.

    You’re going to love the combination of meat and spices with the chayote. They go together so well. Your mouth is going to thank you.

    Even if you aren’t a master chef, this recipe is one that can be made by anybody.

    Also, you’re going to have chayote as part of the mixture that you’re making. After you gut the chayote, the leftovers become a huge part for the rest of the recipe.

    Chayote Side Dish

    If you’re ever hosting a dinner party, something that everyone is going to want to have is a solid appetizer or side dish.

    Chayote can be made into a delicious side dish or appetizer for everyone that you’re hosting.

    Something that might be surprising is that you’re going to be using a little bit of sugar in this recipe. This means that you’re going to have a slightly sweet taste when consuming this.

    Making this recipe is going to really give you a sense of how delicious chayote can actually be.

    Chayote Salad

    A salad made from chayote? You better believe that it’s possible.

    Basically, anything is possible with food.

    This chayote salad recipe is going to be very simple. That’s what makes it even better to make. Recipes that are delicious and very simple are always more tempting to make on a consistent basis.

    This recipe can possible make you absolutely fall in love with chayote.

    Chayote Soup

    Everyone loves a good soup from time to time. Whether you’re sick or not, having soup is going to give you a nice warm feeling inside. The same is true for this chayote soup recipe.

    The fact that this soup is slightly spicy is going to keep your taste buds guessing.

    When made properly, you’re also going to think this is some cream based soup. However, it’s not. The creamy texture is going to be something that you’ll fall in love with.

    Spicy Chayote Salad

    This is another chayote salad recipe, but this one is going to have a little bit of spice to it. If you’re somebody that absolutely loves spicy food, this is a recipe that you have to try.

    The jalapenos that are in this salad will kick it up a notch for sure. Adding in an avocado is going to allow the avocados lovers to rejoice a bit as well.

    Having avocados, jalapenos, and chayote combined into one dish will make your taste buds happier than they’ve been in a long time.

    Chayote Sausage Stew

    This is a recipe that originally started out as a complete experiment with chayote, but ended up being something that was entirely delicious.

    This is yet another recipe that’s going to have a little bit of spice to it because of the jalapenos that are in it.

    However, it doesn’t need to be spicy if you choose to have jalapenos that have the seeds taken out of them. So, if you enjoy the taste of jalapenos, but don’t enjoy the spice, take out the seeds and you’ll be perfectly fine.

    Sauteed Chayote with Garlic and Herbs

    If you’re looking for a recipe that’s as simple as it can get, look no further.

    All you need to do is sautee the chayote and add in some ingredients that will help add more flavor to the chayote.

    You’re not going to have any killer bursts of flavor, but you will have something that’s simple and can be made in a hurry. This comes in handy when you’re in a rush for a snack that can hold the kids over for a few hours.

    Sautéed Chayote with Sweet Onion and Bacon

    It is my firm belief that bacon will literally make anything better. In fact, this might be a fact of the world.

    The onions are going to add a bit of a sweeter flavor to help balance out the saltiness that the bacon is going to add.

    The best part is that once the bacon is cooked, you can finish this recipe in under 10 minutes. Something that tastes delicious and is also relatively quick to make is always convenient.

    Sauteed Chayote Squash and Potatoes with Shallots and Mint

    Just looking at the name of this recipe probably throws you off a little bit. Does mint really work with chayote?

    I guess the only way for you to find out is to actually try this recipe for yourself. There’s no point in putting a recipe on this list that I think you wouldn’t enjoy.

    The fresh mint you add to this recipe is going to add a bit of a different kick than you might be used to.

    This is an easy recipe, so just be ready for a mixture of flavors you’ve probably never had before.

    Retention period

    • If stored in the refrigerator, eat within 2-3 days
    • It can be stored in the freezer for 2-3 months, but it contains dairy products so use it as soon as possible (The milk protein and the liquid in the soup separate and change the appearance of the soup)
    • If you want to make a large amount of squash soup and freeze it, make it until the stage before adding dairy products, let it cool, and then freeze it Add dairy products at a later date when reheating the frozen soup

    Freezing storage method

    • When the butternut squash has cooled to room temperature, transfer the soup to multiple freezer safe bags
    • Leave some space in the bag as the soup may swell
    • Squeeze as much air out of the bag as possible before sealing the bag
    • Write or label the soup creation date on the bag

    Thawing and reheating method

    • If you put dairy products in squash soup and freeze it, thaw in the refrigerator to reduce separation of dairy products in the soup.
    • When the soup is completely melted, remove it from the refrigerator and reheat it in a pot or microwave.
    • When reheating in a pot, slowly heat over low heat with occasional stirring.
    • If you did not add dairy products such as cream before, after reheating, add them and mix well.

    Creamy Chayote Gratin

    Chayote is a new ingredient for me. I&rsquod seen them in the grocery stores and at the farmer&rsquos market, but I&rsquod never bought one. Frankly, I had no idea how to use this unusual ingredient until our vacation last year in Martinique. I know&hellip. Martinique&hellip.

    A beautiful, lush Caribbean island in the Lesser Antilles &ndash home of Mount Pelee, a volcano that decimated the city of Saint Pierre in 1902.

    Martinique is also home to my extended family, who welcomed us with open arms!

    I have a whole list of unique Caribbean fare that I&rsquom dying to make for you as a result of our visit, but for now, let&rsquos talk about this gratin. We were having dinner in Parnasse with our host Serge and friends Francis and Corrine.

    They served a dish, that I was completely unfamiliar with. They called it gratin de christophines &ndash or christophine gratin. I didn&rsquot know what &ldquochristophine&rdquo was.

    Turns out christophine is actually chayote squash here in the states. Great. I was just as foggy on chayote as well.

    But the gratin was so swoon worthy, I had to familiarize myself with it &mdash and the technique to recreate this amazing gratin at home.

    My hosts shared the basics and I realized how simple it was. Mixing the chayote puree with a creamy béchamel, adding cheese (gratins should always have cheese) and baking it off in a casserole dish.

    Instead of a big casserole, like they used, I decided individual ramekins would be fun.

    Fresh breadcrumbs and a bit more cheese top off the gratins and then it&rsquos into the oven to bake.

    It is lush, creamy and utterly divine. My Mom, Emily and I kept going back for more. Seriously.

    I became obsessed with all the things I could gratinee the way they had &mdash by blending vegetable purees with béchamel and cheese. During the week, we also had a aubergine gratin &ndash that was outstanding. I&rsquom sure you&rsquoll be seeing that one soon!

    Chayotes are commonly steamed, sauteed, and even used raw in the place of cucumber. The young ones are the most suited to raw use. Young chayotes can be used whole – skins and all. More mature fruit should be peeled, as they can start to develop small, soft spines on the skin.

    Want more quick and easy recipes?

    Check out these awesome ideas…

    1. Roasted Chayote with Garlic


    To prepare the chayotes for roasting, after peeling, you slice them lengthwise into wedges. A generous dousing of olive oil and salt go on before a half hour of roasting.

    After the first half hour of roasting the fries, go ahead and toss them in the thyme and garlic to season them, then back to roasting. Another 15-20 minutes of roasting should give your chayote fries a nice and crispy look. That goes for the taste as well!

    2. Mexican Chayote Salad

    This salad recipe is a flavorful and refreshing experience! Chayote is so easy to work with, you’ll be adding it to your plate in no more than 10 minutes! This salad does have a pretty long list of ingredients, but there are only 2 real steps. First, toss all your wet ingredients into a big bowl and whisk them together. After that, add in the radishes, chayote, avocado, jalapeno, and cilantro.

    That’s all you need to do! Once you’ve got all that done you can either serve it immediately or cover the bowl and refrigerate for up to 5 days. As if it would even last the full 5 days ..

    3. Chayote Soup


    If you’re like me, you’re a huge fan of potato soup. That is why I’m very excited about this next recipe: Sopa de Chayote! Or, to put it simply: Chayote soup! This amazing soup is creamy and comforting. Perfect for a cold, winter afternoon, or rainy day.

    Chayote’s mild flavor can be substituted potatoes or zucchini in soups and stews if you’re looking for a little more zest. This delectable soup is topped with crispy bacon, freshly chopped cilantro, and irresistible Manchego cheese!

    4. Chuchu Frito (Fried Chayote)

    Although Chayote is a very common vegetable in Brazil, it’s usually considered to be a “less noble” ingredient. However, there are countless chayote recipes that are more “traditional” and completely contradict what is known about its delicate flavor.

    If you’re looking for one of the most popular chayote recipes, you can’t get much better than fried! Take note, this is not your usually frying experience. Chayote has to be cooked by boiling first, then coated with egg and breadcrumbs or batter. The results are a little different, but oh so good! This dish is perfect as a side dish or appetizer!

    5. Pickled Chayote


    Chayote, also known as a vegetable pear, mirliton, or christophine, is practically begging to be pickled! Due to its high water content and mild flavor, chayote receives brine like you wouldn’t believe (quite well)! It’s also a gourd, which means it’s closely related to the cucumber, the great pickler.

    If you’ve never pickled anything before, no worries. This recipe is super easy to follow and the directions take you step-by-step to get the perfect pickling! The creator of this recipe highly recommends using gloves to protect hands from a sticky fluid that oozes from the vegetable! Other than that, it’s all in the recipe. Good luck!

    Vietnamese Chayote Squash Soup with Minced Shrimp (Canh Su Su Nau Tom Bam)

    It’s chayote season! Lots and lots of chayotes ready for harvest!

    Chayote, also known as a mirliton squash or trai su su in Vietnamese, looks like a green pear on steroids. They grow on veins and can get very big. I’ve seen some the size of a football! Great for food and an assault weapon.

    You can find chayote squash just about anywhere these days. No longer are you restricted to an Asian or Mexican grocery store.

    Here is a traditional Vietnamese soup recipe using chayote and minced shrimp (canh su su nau tom bam). In this recipe, the shrimp is minced for two purposes. One: It stretches a small amount of shrimp to feed a family of four. Those suckers aren’t cheap. Two: minced shrimp allows you to marinate it quickly and cook it quickly. This prevents shrimp from overcooking. Overcooked shrimp is dry, chewy and simply not good.

    To further make the shrimp tender, I marinate it with a bit of baking soda. This is a great cooking hack I learned from a restaurant cook. A bit of baking soda added to the minced shrimp makes it super moist and tender. This hack works for other protein too (pork, beef and chicken).

    I also add the shrimp to the soup at the very end of cooking. My mom would put shrimp in the pot at the start of cooking. She never understood why her shrimp was so rubbery and inedible.

    Recipe below. Happy cooking!

    Vietnamese Chayote Squash Soup with Minced Shrimp (Canh Su Su Nau Tom Bam)

    Watch the video: Creamy Soup Recipe - 3 Delicious Ways (January 2022).