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Categories: Soups, Vegetarian

Opo Squash Soup

Opo Squash Soup
Bob Chamberlin / Los Angeles Times

Zucchini is the squash of summer, and gardens are about to produce bushels. But there are other interesting squash this time of year, such as the opo squash. Also called a bottle gourd, the opo is from Southeast Asia. It's ... Read more

Total time: 25 minutes | Serves 3
  • 1 opo squash (about 1 3/4 pounds)
  • 1 cup water
  • 1 tablespoon butter
  • 1 clove garlic, minced
  • 1/2 cup minced onion
  • 1 cup vegetable or nonfat chicken broth
  • 1 teaspoon vinegar
  • 1/2 teaspoon salt
  • 3 tablespoons low-fat sour cream

Step 1Peel 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.

Step 2Heat 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.

Step 3Puree 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.

Each serving:
128 calories; 508 mg sodium; 15 mg cholesterol; 6 grams fat; 15 grams carbohydrates; 7 grams protein; 1.76 grams fiber.
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