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Chuchu (Chayote) Soup


5 large Chayote squash (3 ½ lbs, peeled, cored and cut into 1- inch pieces)

4 cloves garlic, finely chopped

1 large yellow onion, finely chopped

3 tablespoons extra virgin olive oil

1 28 ounce can of white beans

2 tablespoons of vegetable stock or 2 Miso cubes

2 liters of water

Salt and pepper to season

Fresh parsley to serve


1.In a large deep frying pan, add the olive oil and heat on medium heat.

2.Add the onions, garlic and fry for 2 minutes on medium high heat until the onions brown, then add the chayote squash and sauté for 3 – 5 minutes until tender.

3.Add the water, the vegetable stock or the Miso cube and cook for another 8 minutes until the chayote is soft.

4.With a handheld food processor, puree the soup until creamy.

5.Add the white beans and simmer for a few minutes.

6.Season with salt and pepper and sprinkle on the fresh parsley

7.Serve and enjoy!

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