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Bitter Melon /Egg Plant Squash Soup Recipe
Steamed eggplant & bitter melon, with pureed butternut squash & vegetable broth with a sprinkling of sea salt (optional).
|Bitter Melon, (Asian) Eggplant, Butternut Squash, Vegetable Broth, Extra Virgin Olive Oil, Sea Salt|
Steam 1-medium bitter melon, 1 small-eggplant and 1 lb-butternut squash until tender (3-5 min for eggplant & melon, 8-10 for squash). Peel off outer skin of squash, cut into cubes(3-cups)then place in a blender or food processor with 1/3 cup of olive oil & 1-1 1/2 cups of vegetable both. Puree mixture adding more liquid if needed to get a creamy consistency. Pour mixture into soup pot and add the sliced bitter melon and eggplant. Sprinkle with a little sea salt(this is not needed as too much will take away from the sweetness of the squash). The taste should be a sweet cream with a bitter crunch from the melon and a hint of smoothness from the eggplant, enjoy!