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Chayote Squash Soup Recipe

Chayote squash soup

One of the reasons I love my Vitamix is that it makes making chayote squash soup so easy. This soup is amazing – it tastes creamy, but there’s no cream in it. You can even make it vegetarian or vegan if you like, or add bacon to satisfy the meat lovers. Trust me on that – bacon in this soup works well for my husband. Bacon turns this into a recipe he likes pretty well into one he’s enthusiastic about.

Chayote squash soup is ridiculously satisfying to me. A bowl of it will seriously cut down on what else I need in a meal, if I need anything else at all.

Unlike some people, I don’t peel my chayotes for this recipe. You can, although I understand that it’s better to peel them after cooking, or with gloves on if you have to peel them raw. The raw ones can irritate your skin as you peel them. I just skip it. It’s all going in the blender anyhow, and by the time the Vitamix is done, there’s no worry at all about whether or not the skin was tough when I started out (and it usually isn’t all that tough after boiling anyhow).

I’m listing ingredients with vegetarian and vegan alternatives as I go.

Chayote squash soup, vegetarian or with bacon

Ingredients

2 cups vegetable or chicken broth
1 tbsp butter or extra virgin olive oil
1 small onion, diced
3 cloves garlic, minced
crushed red pepper flakes to taste
jalapeno (optional)
2 chayote squash cut into 1 inch chunks
2 tbsp fresh cilantro
bacon (optional)
salt and pepper to taste

Melt butter or pour olive oil into a large saucepan over medium heat. Saute onion, garlic, red pepper and optional jalapeno until onion is tender. Add the squash, cilantro, salt and pepper (and bacon if desired), and continue cooking for 5 minutes. Add broth and simmer for 20 minutes or until chayote squash is tender.

Here’s where you have a choice. You can use an immersion blender and puree it right there, or you can use a countertop blender to puree it. I usually scoop the vegetables and other stuff out first, then pour in just enough of the broth to help the soup blend – I like it a little thick. I’d say I leave out at least a half cup of liquid most times – possibly more. Not like I’m measuring at that point – it’s all too hot. Be really, really careful about how you get the ingredients into the blender, obviously. A slotted spoon or bamboo skimmer is really helpful.

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