Chayote Squash Soup Recipes
CHAYOTE SOUP WITH LEMONGRASS AND GINGER
In Indonesia, the sourness in this soup would typically come from tamarind, which can be hard to find in the United States. A shot of lemon juice works well instead.
Categories Soup/Stew Ginger Vegetable Low Carb Quick & Easy Summer Lemongrass Bon Appétit
Yield Serves 6
Number Of Ingredients 10
Steps:
- Combine first 7 ingredients in large pot. Bring to boil. Reduce heat and simmer 10 minutes to blend flavors. Strain liquid into bowl; return to same pot. Discard solids in strainer.
- Bring liquid in pot to boil. Add squash; reduce heat and simmer until squash are crisp-tender, about 7 minutes. Stir in lemon juice. (Can be made 6 hours ahead. Cover and chill. Rewarm over medium heat, if desired.) Stir in parsley. Serve soup hot or chilled.
CHAYOTE SQUASH SOUP
Make and share this CHAYOTE SQUASH SOUP recipe from Food.com.
Provided by Rosamaria Barrientos
Categories Vegetable
Time 40m
Yield 5 BOWLS
Number Of Ingredients 10
Steps:
- 1. in a pan with medium fire add butter, onion and celery and sautee until onions are translucent .
- 2. add garlic, chayote, serrano pepper and cumin seeds stir well.
- 3. cover the pan with a lid and let cook for 5 minutes.
- 4. add two cups of water and salt and let cook for more 10 minutes or until the chayote is soft.
- 5. remove from stove and carefully blend all the mix adding the mint leaves and avocado.
- serve in bowl and garnish it with a little ghee, pumkin seeds and one or two mint leaves.
- note : remove the ceanter cap of the blender and put a cloth on top to prevent accidents, pur the mix back in to the pan and mix awell making sure the mix has a good consistency you can add more water if need it.
Nutrition Facts : Calories 136.9, Fat 9.2, SaturatedFat 2.8, Cholesterol 6.5, Sodium 27.2, Carbohydrate 11.2, Fiber 4.2, Sugar 3.7, Protein 5.7
CREAM OF CHAYOTE SOUP
Related to squashes and cucumbers, mild-flavored chayotes - sometimes called vegetable pears - are believed to be indigenous to Mexico and are grown throughout the country. The most common variety, pale green and about the size and shape of a large pear, are used in this soup. If you can't find them, substitute zucchini (courgettes), which approximate the flavor, or use cauliflower or kohlrabi.
Provided by Witch Doctor
Categories Potato
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a large soup pot over low heat, fry the bacon until almost all the fat is rendered, or melt the butter. Raise the heat to medium, add the onion, salt and pepper and cook, stirring occasionally, until soft, about 5 minutes. Add the stock or water, bay leaves and potato and simmer until the potato slices are soft, about 20 minutes.
- When the potato slices are soft, remove and discard the bay leaves and bacon. Add the chayotes and bring to a boil. Return the heat to medium and simmer, uncovered, until the chayotes are soft, about 15 minutes.
- Remove from the heat and let cool slightly. Working in batches, puree the soup in a blender until smooth. As each batch is pureed, pour the puree through a sieve placed over a bowl, pressing with the back of a spoon to extract all the juices. Pour the puree back into the pot, add the cream or half-and-half and bring just to a boil. Taste and adjust the seasonings.
- Remove from the heat and ladle into warmed bowls. Slip a few lime slices into each bowl and serve hot.
Nutrition Facts : Calories 279.7, Fat 19.1, SaturatedFat 10.4, Cholesterol 62.9, Sodium 724.6, Carbohydrate 21, Fiber 2.7, Sugar 7.4, Protein 8.6
CHAYOTE SOUP
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.
Provided by modestalmond
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 1h
Yield 4
Number Of Ingredients 10
Steps:
- Dissolve the bouillon in the hot water.
- 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 : Calories 60.9 calories, Carbohydrate 7.7 g, Cholesterol 7.9 mg, Fat 3.2 g, Fiber 2.2 g, Protein 1.6 g, SaturatedFat 1.9 g, Sodium 604.2 mg, Sugar 2.5 g
CHAYOTE CREAM SOUP
Chayote Cream Soup with cheese and roasted pepitas is our suggestion for this lent Friday. Chayote is a vegetable from the cucurbitaceae family same as melons, cucumbers and squash.
Provided by Chef Adriana Martin
Categories Soup, Appetizer
Time 40m
Number Of Ingredients 6
Steps:
- Prep the chayotes and cook with 6 cups of water on a deep soup pan for about 20 minutes until tender
- When the chayotes are fully cooked drop them inside the blender along with 2 or 3 cups of the water used for cooking them and the butter.
- Pour this preparation back to the soup pan, add another cup of the water used for cooking the chayotes, season with salt and pepper to taste and let it simmer.
- Serve hot and garnish with grated cheese and toasted pepitas.
CHAYOTE SOUP
Categories Soup/Stew Appetizer Sauté Low Fat Quick & Easy Tropical Fruit Hot Pepper Winter Healthy Cilantro Simmer Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Cook scallions, garlic, and chile in butter in a 3-quart heavy saucepan over moderately low heat, stirring, until softened, about 3 minutes. Add chayotes, salt, and 1 tablespoon cilantro and cook, stirring, 2 minutes. Add water and simmer, covered, until chayotes are very tender, 15 to 20 minutes.
- Stir in remaining tablespoon cilantro and purée soup in 2 batches in a blender until smooth (use caution when blending hot liquids). Season with salt.
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- Instant Pot: Press the Sauté button. Add the oil and sauté the onion until translucent, about 5 minutes. Stir in the garlic and cook another minute. Add the vegetable broth, the prepared chayote and poblano, jalapeño and serrano chiles, the rice, and the first ¼ cup of cilantro.Close the lid and turn the top dial to Seal. Set the Manual button for 5 minutes. Turn the top dial to Vent to reduce the presssure immediately.
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- Heat the oil in a soup pot over medium flame. Add the onion and cook and stir until the onion is translucent, 5 to 10 minutes. Stir in the garlic and cook a few minutes more. Add the vegetable broth, the prepared chayote and poblano, jalapeño and serrano chiles, the rice, and the first ¼ cup of cilantro. Add the vegetable broth, the prepared poblano, jalapeño and serrano chiles, the rice, and the first ¼ cup of cilantro.Cover and simmer until the chayote is soft, 15 minutes or so. Remove from the heat.
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