This past week, my mom brought me some awesome Opo Squash! Typically, I make a standard Indian Curried Opo Squash & Lentil dish (recipe to come), but this time I wanted to try something different. I was tired of eating Indian food last week, but did not want them to go bad in the fridge. I recalled making an opo squash soup awhile back and decided to make another variation of it. I was sort of shooting from the hip in terms of what else include in this soup, but the outcome was so delicious and satisfying (so much so that my entire family could not get enough!) that I knew I had to share the recipe. It is very simple, flavorful, and fairly quick to make.
I started off with some Opo Squash and decided to add some red bell peppers for their sweetness (for those of you who follow my blog, you may recall that my husband cannot eat carrots, so I went with red bell peppers as the other choice). As I was steaming both of these vegetables in the pressure cooker, I decided to toss in some red potatoes to thicken the soup and make it hearty. I kept the seasoning simple and went with some thyme, lemon juice, salt, and pepper. The soup came out fresh and flavorful! Pickup some Opo Squash and try making it today!
Fresh, flavorful, easy, and simple! This purely vegetable based, thick, creamy, healthy, and perfect for the entire family!
- 2 medium opo squash peeled & diced into large cubes
- 1/2 large red bell pepper cut into large squares
- 1 medium red potato peeled and diced into small cubes
- 1/2 medium white onion , chopped
- 1.5 cup vegetable broth
- 1 tbsp butter , salted or olive oil
- 3 cloves garlic , minced
- 1/2 teasp dried thyme
- fresh lemon juice
Continue onto the next step while they are cooking.
In a large non-stick pot, heat the salted butter (or vegetable oil) on medium heat.
Add the garlic and onions and cook until fragrant and the onions start to become translucent (a few minutes).
Add the diced potatoes to the pot and combine with the onions and garlic.
Add the vegetable broth and some salt, pepper, and dried thyme. Cover and reduce the heat. Simmer until the potatoes are very tender (~20 minutes). Make sure you add enough broth so that the potatoes don’t burn.
Once the potatoes are very tender, use a hand blender to puree everything in the pot. Thin the soup with additional stock if it is too thick (most likely you will NOT need any additional stock).
Add fresh lemon juice, salt, and pepper to taste.
Serve hot with some toasted french bread on the side!
If you do not have a pressure cooker or instant pot to cook the Opo squash and red bell pepper, add them into the pot with the potatoes. If you choose to cook all the vegetables in this method, you MAY need to add more vegetable broth to keep the vegetables from burning and to keep the soup from getting too thick.