Chayote Squash

Chayote Squash, also known as mirliton, choko, christophine, and guisquil, is a member of the Cucurbitaceae gourd family. Daniel Moua Farm has some fine-looking ones right now and these beauties are smooth, light green, and mild in flavor. Most people don’t know what to do with these gourds. They can be eaten raw in salads, stir-fried, sauteed, roasted, or added to soups and stews. This squash is notably high in folate, which is essential for a healthy pregnancy and promotes healthy cell division. Many of chayote’s health benefits can be attributed to its high antioxidant content. Antioxidants such as quercetin, myricetin, morin, and kaempferol are all found in this gourd and they offer amazing anticancer, antidiabetic, and anti-inflammatory properties. Chayote is a good source of both soluble and insoluble fiber which not only helps to regulate blood sugar levels but also is associated with a reduced risk for heart disease. Another notable health benefit of eating chayote squash is its vitamin C content. This antioxidant, along with its ability to slow down the shortening of telomeres in human cells and vitamin C’s ability to produce collagen, make it excellent for reducing the visible signs of aging. Let’s make something delicious with this gourd. 

Creamy Chayote Squash Soup 

2 tablespoons olive oil 
1 jalapeno, diced (seeded for less heat)
1 tablespoon garlic, finely chopped 
4 chayote squash, washed, seeds removed and roughly chopped 
1 Yukon gold potato, peeled and roughly chopped 
1 cup water 
4 cups good quality vegetable broth 
1 tablespoon fresh mint, chopped 
1 teaspoon Himalayan pink salt 

Caramelized Onion Topping

2 teaspoons vegan butter 
½ cup sweet onion, finely sliced 

1 tablespoon fresh cilantro, freshly chopped 

Directions:

1. In a large stockpot over medium heat, add the olive oil. Once hot, add the jalapeno and garlic and sauté for 30 seconds or until fragrant. 

2. Add the chayote squash, potato and water and toss with the oil to coat. Cover and simmer for 15 minutes or until tender. 

3. Transfer to a high-speed blender and add the broth, mint and salt. Blend on high until smooth and creamy. Taste for seasoning. 

4. In a sauté pan over low heat, add the vegan butter or olive oil and the onion. Cook on low for 20 minutes or until the onions are caramelized, tender and sweet. 

5. While the onions cook, return the soup to the large pot and heat over low heat until hot. 

6. To serve, ladle the hot soup into bowls. Top with caramelized onions and fresh cilantro to serve.