Opo Squash Soup Recipe - Cooking Index
Opo Squash Soup Recipe - Cooking Index
| 1 | Opo squash - (abt 1 3/4 lbs) - see * Note | |
| 1 cup | 237ml | Water |
| 1 tablespoon | 15ml | Butter |
| 1 | Garlic clove - minced | |
| 1/2 cup | 31g / 1.1oz | Minced onion |
| 1 cup | 237ml | Vegetable or nonfat chicken broth |
| 1 teaspoon | 5ml | Vinegar |
| 1/2 teaspoon | 2.5ml | Salt |
| 3 tablespoons | 45ml | Low-fat sour cream |
* Note: Opo squash, also called a bottle gourd, is from Southeast Asia. It's a beautiful bright green with a thin skin. Its flavor is light and delicate. Look for opo squash at well-stocked supermarkets and Asian markets.
Peel squash and cut into quarters lengthwise. Remove seedy portion. Cut squash into cubes. Place squash and water in saucepan and bring to boil. Reduce heat, cover and simmer until squash becomes translucent and tender, about 10 minutes. Set aside a few cubes of squash for garnish.
Heat butter in small skillet over medium-low heat until melted. Add garlic and onion and saute until tender, about 2 minutes. Add to cooked squash in saucepan. Stir in broth. Raise heat and simmer about 1 minute.
Puree squash mixture in blender until smooth. Stir in vinegar and salt. Chill 1 hour or until ready to serve. Sprinkle a few reserved squash cubes on top of soup and garnish with dollops of sour cream.
This recipe yields 3 servings.
Each serving: 128 calories; 508 mg sodium; 15 mg cholesterol; 6 grams fat; 15 grams carbohydrates; 7 grams protein; 1.76 grams fiber.
Source:
The Los Angeles Times, 07-26-2000
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