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Opo Squash Soup
Long and narrow, Opo Squash, also called Lone Melon, Peh Poh, Yugao and Cucuzzi is native to Africa but can be found growing in Southern Europe and Asia. Ranging from yellow to green in color with a firm, whitish flesh, Opo Squash is most commonly used in stir fries, soups and stews. It is available all year round and is a good nutritional source of Calcium and Vitamin C.
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- 1 Opo Squash (about 1 3/4 lbs.)
- 2 cups Chicken Broth, strong
- 1 Tbsp. Butter
- 1 tsp. Garlic, fresh, chopped
- 1/2 cup Onion, chopped, medium
- 2 Tbsp. Lemon Grass, minced
- 2 Tbsp. Opal or Thai Basil, fresh
- To Taste - Salt & Pepper
- 1/4 cup Sour Cream
- 1/4 cup Parmesan Cheese, shred
- To Garnish - Croutons or Toasted Bread
- Heat butter in sauce pot over medium-low heat until melted.
- Add garlic, lemon grass and onion and sauté until tender, about 2 minutes.
- Peel squash and cut into quarters lengthwise. Remove seedy portion. Cut squash into cubes.
- Add squash and chicken broth in sauce pot and bring to boil.
- Reduce heat, cover and simmer until squash becomes translucent and tender, about 10 minutes.
- Puree squash and chicken broth mixture in blender until smooth.
- Season with salt and pepper, return soup to the sauce pan and bring to a simmer.
- Sprig fresh basil leaves, rinse clean and chop or cut into fine strips.
- Portion hot soup and add shredded Parmesan cheese, sour cream, fresh basil and croutons as garnish.
- This soup may also be served cold with the same garnishments.
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