This wonderfully creamy but vegan (read the secret ingredient in the recipe) chayote squash soup is easy to make and packs a huge punch of nutrients. Serve chilled or hot.
Course Soup
Cuisine Indian
Keyword chayote squash, cho cho, chocho, fall soup, indian soup, soup recipe, spicy soup, Squash recipe, vegan soup, winter soup
Special Diet Gluten Free, Grain Free, No Added Sugar, Nut Free, Vegan, Vegetarian
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.