A single habanero can change a pot of soup from mild and familiar to bright, fruity, and thrilling. The trick is knowing how to cook it so the heat supports the broth instead of taking over the bowl.

Chayote squash is one of those quiet vegetables that does more in a soup pot than it gets credit for. It has a crisp texture when raw, a tender bite when cooked, and a mild flavor that takes well to garlic, herbs, citrus, chiles, broth, and creamy finishes.