Ingredients

• 2 scallions, minced
• 1 small garlic clove, minced
• 1/4 teaspoon minced small fresh hot green chile such as serrano or Thai, or to taste
• 1/2 tablespoon unsalted butter
• 1 1/2 lb chayotes* (2 to 3), peeled, quartered lengthwise, and pitted if necessary, then cut into 1/2-inch pieces (4 cups)
• 1/2 teaspoon salt
• 2 tablespoons finely chopped fresh cilantro
• 1 3/4 cups water
• Garnish: fresh cilantro sprigs

Instructions

1. Cook scallions, garlic, and chile in butter in a 3-quart heavy saucepan over moderately low heat, stirring, until softened, about 3 minutes. Add chayotes, salt, and 1 tablespoon cilantro and cook, stirring, 2 minutes. Add water and simmer, covered, until chayotes are very tender, 15 to 20 minutes.
2. Stir in remaining tablespoon cilantro and purée soup in 2 batches in a blender until smooth (use caution when blending hot liquids). Season with salt.