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 a beautiful bright green with a thin skin. Its flavor is light and delicate, perfect for a chilled soup.
When cooked, the squash becomes a bright, translucent green--a great color for garnishing. Set aside a few of the cooked squash cubes before pureeing to decorate each serving. Sauteing the garlic and onion in a small amount of butter adds a rich, smooth flavor to the soup without a lot of extra fat.
Look for opo squash at well-stocked supermarkets and Asian markets.