Tomatillo and Tamarind Soup with Chayote Salad

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Soup:

3 tablespoons canola oil

1 large white onion, roughly chopped

3 garlic cloves, roughly chopped

1 tablespoon fresh ginger, roughly chopped

1 cup white wine

1 tablespoon seedless tamarind paste

1 pound tomatillos, dehusked

5 cups chicken stock or low sodium canned broth

1/4 pound butter, cubed

Sugar, to taste

Salt and freshly ground black pepper

Salad:

2 Anaheim chiles

2 tablespoons canola oil

1 medium white onion cut into 1/2-inch dice

2 garlic gloves, minced

3 medium chayote squash, peeled and cut into 1/2-inch dice

Salt and freshly ground black pepper