Opo Squash Soup

Name: Opo Squash Soup
Yield: serves 4 to 6 with 2 or 3 other dishes
Ingredients: 1 opo squash (about 1 1/4 pounds); 1 tablespoon canola or other neutral oil; 1 small yellow onion, thinly sliced; 1/2 pound boneless, skinless chicken thigh or boneless pork shoulder, well trimmed and cut into 1/4-inch cubes; 3/4 teaspoon salt; 1 tablespoon fish sauce; 6 cups water; 1/8 teaspoon white pepper; 5 or 6 sprigs cilantro, coarsely chopped

December 14, 2011

Opo squash, a popular light green–skinned Asian gourd, shows off its delicate sweetness in this quick soup, which blends the opo with chicken or pork to yield a rich flavor that tastes like the broth simmered for hours. Look for opo squash at Asian or farmers’ markets, selecting specimens that are blemish free and feel heavy for their size. When you gently squeeze the squash, it shouldn’t yield to its spongy core, a sign of overmaturity. If an opo squash is unavailable, zucchini may be substituted. The flavor will be milder but still tasty.

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