If you asked me what my favorite luncheon food to eat during winters, I’d invariably say “soup”.
I LOVE soups! We make a ton of them; I try several varieties of soups at restaurants and during my world travels. However, when my sister Meera made this Chayote Squash soup, I was totally floored. For starters, I was surprised that a delicious soup as this one, could be made using the lowly Chayote Squash. Secondly, given the creaminess of the soup, I was almost sure she had added cream or milk. Being slightly lactose intolerant, I had to clarify this important matter. Pat came the answer – “nope, this is vegan!”. “But the creamy feel?”, I ask. With a smile, she says “a small potato”.
Chayote Squash Soup
If you’ve never seen a chayote squash or eaten one, I don’t blame you. In the past, I used to see this vegetable (or is it fruit because it has a seed?) only in ethnic grocery stores. Mom uses to cook regularly with chayote squash. She made yummy dry curries or added it to Bisi Bele Bath or Sambar. Sometimes she’d grate the chayote squash to make Raita. You see – this vegetable can be eaten raw, and it is truly delicious.
The chayote squash resembles the seniors in my family without their dentures. Lol! Bad analogy I admit, but the top end of the squash does resemble a wizened person without their pearly whites in place. Do you also see a smiling porpoise? Take a look at the below picture and decide for yourself. 🙂
Chayote Squash
This soup comes together in no time at all. You don’t need any broth either! If the squash is tender (and organic), I don’t think there’s a need to peel the skin off. After all, the skins of fruits and vegetables are loaded with nutrients, and it feels such a shame to discard them. I have chosen to peel the skin off because I felt it had toughened a bit. Just a small warning – the peel is a tad slimy, so if in doubt, peel the skin and compost it. If your fingers feel sticky and/or slimy after peeling, simple wash off with soap and water.
Soup Recipes
No surprises. I LOVE soups, as I’ve already mentioned! Do try a few of my favorites:
- Veggie Black Eyed Pea Soup
- Tomato Soup with Seasoning
- Chilled Cucumber Soup with Yogurt & Dill
- Raw Red Bell Pepper Soup
- Thai Curry Vegetable Soup
- Tomato Fenugreek Dal
- Creamy Broccoli Asparagus Soup
- Vegan Creamy Mushroom Soup
- Veggie Medley Soup
- Pepper Rasam
- Tomato Fenugreek Dal
- Easy Rasam
- Roasted Butternut Squash with Black-Eyed Peas
Like a lot of vegetables, chayote squash is loaded with nutrients. It is rich in fiber, folate (also known as B9 vitamin), antioxidants and phytochemicals. What does this punch of nutrition do to your body? It prevents fatty liver disease, may ward off cancer, improve skin and digestive health, and may slow down the ageing process. Aren’t these enough reasons to add chayote squash to your diet?!
Do you love our posts and recipes? We’d LOVE to see your creations so click a photo and tag us on Instagram with the hashtag #healthyindian3 and please give a star (★) rating below. Follow us on Facebook, Twitter, Pinterest, Instagram, YouTube & Tumblr for healthy, easy and delicious recipes and lifestyle tips.
*There could be affiliate links in this blog. As an Amazon Associate, we earn from qualifying purchases.
Creamy Vegan Chayote Squash Soup
Ingredients
- 4 Cups Chayote Squash
- 1/4 Cup Potato
- 1 Jalapeno - Or to taste
- 2 Teaspoon Avocado Oil
- 1 Tablespoon Garlic - Freshly chopped
- 1 Tablespoon Mint Leaves - Freshly chopped
- 1 Teaspoon Himalayan Pink Salt - Or to taste
Garnishing:
- 2 Teaspoon Butter - Or vegan equivalent
- 1/2 Cup Onion - Long cut for garnishing
- 1/2 Teaspoon Black Pepper - Freshly grated
- 1 Tablespoon Cilantro - Freshly chopped
Instructions
- Wash and peel (peel only if the skin is tough and/or not organically grown) chayote squash and remove the soft seed inside. Peel the potato. Cut chayote squash and potato into 1" pieces.
- Heat oil in a thick bottomed pan. Add chopped jalapeno and garlic. Sauté for a about 20 seconds.
- Add chayote squash, potato and salt. Cover and cook on medium flame until the pieces are firmly cooked. Turn occasionally to make sure the veggies don't stick to the bottom. If needed, you can add a little bit of water to prevent burning.
- Allow the veggies to cool. Add to a blender, along with fresh mint leaves. Blend to a smooth consistency. You can add a bit of water, if needed.
- In a small pan (kadai) add a little butter and sauté long cut onion. When the onion turns light brown, turn off the heat.
- Ladle soup into bowls. Top with the browned onions, freshly grated black pepper and chopped cilantro. Soup can be served chilled in the summer and can be warmed up in the winter.
Notes
Nutrition
Trackbacks/Pingbacks