Having bought two chayote squashes from the International Store, I decided to make soup. To my surprise, it turned out exactly like my mother's lauki/bottle gourd soup, which was a delicacy in our house. It was rarely served to guests, though, since most of them assumed it to be a bland, soup-for-the-ill kind of preparation. The few brave enough to try died in comfort-soup heaven.
2 chayote squashes, diced
1 tbsp oil
1 inch piece ginger, minced
1 serrano chilli, minced
1 carrot, chopped fine
1/2 red pepper, chopped fine
a handful of parsley, chopped
1/2 cup milk
salt and black pepper
lime juice, if you like
– Heat the oil in a heavy soup pot.
– Add ginger and green chilli, saute for a minute.
– Add the squash and saute for a couple of minutes.
– Add about 4 cups of water and bring to a boil. Simmer until veggies are softened.
– Blend with a hand blender.
– Add the carrot, red pepper, and parsley. Reheat slowly.
– Add the milk, salt and pepper to taste. Turn the heat off when it comes to a simmer.
– Serve with fresh lime juice.
Its a light, easy soup that goes well with cornbread.