The season of chilling mornings & cozy nights is approaching near. Winters indeed has a charm in itself & can be enjoyed in one’s own way. Although sometimes it becomes a bit difficult to manage, with the cough & cold, chills, body aches & discomfort it brings, yet for some, this is the season of respite & comfort when you can just slip beneath a warm blanket for a relaxing sleep, sit around a fireplace, cook a piping hot meal or simply sip on your cuppa of hot tea or coffee or your favourite bowl of soup. This is the season to relish on the delectable winter delicacies that are exclusive for the season. And the feeling of relishing a bowl of warm comforting soup with your loved ones on chilling winter days or evenings is just incredible. Soups are the most simple, healthy, yet delicious food to feed & comfort yourselves during this season. I feel soups are the best ways to retain the natural taste and nutritional value of the  ingredients or vegetables. I do love to try preparing different types of soups in winters, with different exotic and local ingredients.

This winter, I tried the soup of Chayote Squash, which is a commonly available vegetable of the gourd family here in my place in Assam, especially in the winters when the neighborhood vegetable markets are flooded with the same. Chayote Squash from Shillong and Meghalaya are considered among the best in our place. These green wonders with white gourd like inside lures my eyes and we usually love to cook it  stir fried with minimal spices, put them in vegetable curries, with pieces of it in Daal preparations along with lentils of our choice, in  mixed vegetable preparations or even have it boiled along with steamed piping hot rice with some butter, salt, green chillies and a bit of potato. We also use it in fish, egg or meat curries or stir fries.

Chayote Squash also known as Chow Chow is commonly found in most of the states of  northeastern india i.e. Meghalaya, Assam,  Mizoram, Nagaland, Manipur, Sikkim and also in some other Indian states such as West Bengal, Himachal Pradesh, Karnataka and Tamilnadu. It is found to be quite popular in South Indian cooking. In addition to the aforementioned states and regions, you may also find them in other places across India. In Assam and northeast India, it is commonly called as Squash, Iskos or Iskus.

Chayote squash has been found to have originated from and is common in Mexico and Guatemala, and is also widely consumed in Latin America, the Caribbean, South America, and parts of Asia due to its historical introduction through the Columbian Exchange. It has spread worldwide thereafter and is now grown in many tropical and subtropical regions globally, including the United States, and is a staple in the cuisine of countries like Brazil and Nepal.

Squash has numerous health benefits. It is good for heart health, helps in controlling blood sugar and is a good source of  antioxidants that fight cell damage. This vegetable is very rich in fiber, vitamins C and B6, potassium and magnesium, which support digestion, immunity and overall health. It has compounds that may lower blood pressure and reduce the risk of chronic diseases. It is also low in calories, low in fats, and rich in nutrients like potassium, folate, magnesium, copper and various vitamins, making it a good component for a healthy diet, particularly for weight management and general well-being.  

I had always felt it is an ideal ingredient for a soup, hence I have deliberately cooked the same this time and the result was this awesome, delicious, creamy Chayote soup. This can be made either as a clear or a creamy soup along with your own choice of ingredients & seasonings. Though I have made a vegetarian or rather a vegan version with soya chunks & corn here, yet it can be made equally appealing with inclusion of chicken instead of soya or mushroom in it. Do try your own version this winter.

Here is the recipe you may want to know :

RECIPE:

Ingredients:

1. Chayote/Squash/Iskos – 2 medium sized.
2. Onion – 1 medium (chopped).
3. Ginger – 1 inch piece (finely chopped)
4. Garlic – 2 cloves (crushed)
5. Mint leaves (finely chopped) – A few.
6. Coriander leaves (finely chopped) – As per taste.
7. Pepper – 1/2 tsp.
8. Salt – As per taste.
9. Lemon juice – 1 or 2 tsp.
10. Corn (boiled) – 1/4th cup.
11. Soya Chunks (Boiled & Sauteed) – 1/3rd Cup.
12. Tapioca/sabudana (flour) – 2 tbsp.
13. Refined oil – 1 and 1/2 tsp.
14. Water – As per need.

Preparation:

1. Boil the corn & soya chunks and keep aside for using later.
2. Peel the squash & cut into pieces.
3. Heat 1/2 tsp. of oil in a pan or pressure cooker add small amount of crushed garlic and saute.
4. Add the boiled soya chunks and small amount of salt and saute them over a medium flame for a minute & take them down.
5. Keep the soya chunks for using later.
6. Add the remaining amount of oil & heat it over a low flame.
7. Add small amount of chopped onion, more than half of the grated ginger and the remaining amount of crushed garlic and saute everything together until they turn brown.
8. Add the cut pieces of squash along with some salt to it and saute everything together for 1 or 2 minutees.
9. Add the remaining amount of onion & ginger, and add water to boil it. Add some more amount of salt or as per taste, that we can adjust later.
10. Pressure cook the mixture for 4-5 whistles.
11. Take out the whole mixture i.e. squash along with the broth in a bowl and let it cool down.
12. Take the mixture in a blending jar & blend it to make a smooth slurry or semi liquid paste.
13. Take out the mixture in a pan.
14. Now, put the pan over the flame.
15. Add water to bring it to the desired consistency of soup.
16. Add salt to taste, boiled corn, sauteed soya chunks, tapioca flour, chopped coriander and mint and mix well.
17. Bring the mixture to boil.
18. Add more water if required, black pepper and lemon juice.
19. Simmer for 1 minute.
20. Hot simmering, delicious, creamy chayote squash soup is now ready to sip on. Do try it for a warm, comforting feeling.