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Bitter Melon /Egg Plant Squash Soup

You.Nique.Enter.Natural's picture
Steamed eggplant & bitter melon, with pureed butternut squash & vegetable broth with a sprinkling of sea salt (optional).
  Bitter melon 1 Medium
  Eggplant 1 Small (Asian)
  Butternut squash 1 Pound
  Vegetable broth 1 1⁄2 Cup (24 tbs)
  Extra virgin olive oil 1⁄3 Cup (5.33 tbs)
  Sea salt To Taste
  Asian eggplant 1 Small

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!

Recipe Summary

Difficulty Level: 
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes
Visiting one of LA's Farmer's Markets, I stumbled upon some lovely lime green colored bitter melon (ampalaya, Momordica charantia or Karela) and purple Asian eggplant. At home I had a butternut squash and some veggie broth that I wanted to puree and make into a soup. I didn't know it at the time but the ingredients married very well together. At home I steamed everything and pureed the squash using the vegetable broth and extra virgin olive oil to liquify it. Then I added the sliced melon and eggplant with a sprinkle of sea salt~~yum. The butternut squash is sweet to the bitter taste of the bitter melon and the eggplant (which I love) is just an added bonus of nutrients and texture.
Steamed/Pureed Butternut Squash w/Bitter Melon & Eggplant

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