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
Print recipe
| Serves | 4 |
| Prep time | 5 minutes |
| Cook time | 17 minutes |
| Total time | 22 minutes |
|
Website |
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.
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. |
