Go Back Email Link
+ servings
Cooking this chayote cream soup for my family is like bringing my moms dish alive

Chayote Cream Soup

Chef Adriana Martin
Chayote Cream Soup with cheese and roasted pepitas is our suggestion for this lent Friday. Chayote is a vegetable from the cucurbitaceae family same as melons, cucumbers and squash.
5 from 2 votes
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Soup, Appetizer
Cuisine Mexican Cuisine
Servings 6 servings


  • 4 in fresh chayotes peeled and cuthalves
  • 6 cups of water
  • 1 tablespoon of butter
  • Salt and pepper to taste
  • 1 cup of five cheese Italian blend shredded cheese
  • 1/2 cup of toasted pepitas


  • Prep the chayotes and cook with 6 cups of water on a deep soup pan for about 20 minutes until tender
  • When the chayotes are fully cooked drop them inside the blender along with 2 or 3 cups of the water used for cooking them and the butter.
  • Pour this preparation back to the soup pan, add another cup of the water used for cooking the chayotes, season with salt and pepper to taste and let it simmer.
  • Serve hot and garnish with grated cheese and toasted pepitas.
Tried this recipe?Mention @adrianasbestrecipes or tag #abrecipes on Instagram