Opo Squash Soup

Opo Squash are used prolifically in Indian cuisine, and one of my favorite ways to eat them is in stews and soups.

This is a simple version of an Opo Squash Soup my mom used to make back in India.

Opo Squash Soup

Serves 4
Prep time 5 minutes
Cook time 17 minutes
Total time 22 minutes

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Darshana’s Kitchen
This recipe is quick easy with the least number of ingredients, yet it tastes very refreshing. It is a perfect dish for a warm summer night.
Cook a small potato along with the squash to make the soup a little thicker and heartier for a cold fall or wintery night.

Ingredients

  • 2 cups Opo Squash (cut into small pieces)
  • 1/4 cup red onion (finely chopped)
  • 2 cups opo squash (cut into small pieces)
  • 1/2 cup red onions (chopped fine)
  • 1/4 ” serrano pepper (or as per taste)
  • 1 tablespoon lemon juice
  • salt (as per taste)

Directions

1. In a pan add the opo squash, onions and chilli to 3 cups of water.
2. Let it cook for 15 minutes or till the squash are soft when poked with a fork. Add water if needed
3. Take half of the cooked mixture and blend in to a soup in a blender, pour back into the pot with 2 cups of water, salt and lemon juice.
4. Let it cook for another 2 minutes.
5. Garnish with some lemon zest or chopped cilantro and serve hot with rice.