Creamy Chayote Soup Recipe

Ingredients

• 3 Tablespoons olive oil (divided 2 & 1)
• 3 cups chayote squash (diced in ½-inch cubes.)
• 1 cup onion (white or yellow) (chopped )
• 1 cup poblano pepper (chopped)
• 1 cup corn kernels
• 2 garlic cloves (peeled and minced)
• 2 cups Mexican crema (substitute with heavy cream)
• 2 teaspoons cholula hot sauce
• 2 cups chicken stock
• 1 teaspoon kosher or sea salt
• Chopped cilantro, crema and more cholula.

Steps

1. 1

   Add 2 tablespoons of olive oil to a medium to large pot. Heat over medium high heat and add the diced chayote.

2. 2

   Saute for 2 to 3 minutes. Transfer chayote to a bowl and set aside.

3. 3

   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.

4. 4

   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.

5. 5

   Use an immersion blender (or regular blender) and puree until the mixture is smooth.

6. 6

   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.

7. 7

   Serve hot. Drizzle with more crema, sprinkle chopped cilantro and a few dashes of hot sauce.