Yellow Squash Soup (Ogwissimanabo)

Updated:Apr 17,2014

Yellow Squash Soup (Ogwissimanabo)

Yellow Squash Soup (Ogwissimanabo) 


Native American

4 servings

About $0.93 per serving

4 cups water
2 medium yellow squash, chopped
1 small onion, chopped
1/8 teaspoon salt
1 tablespoon honey
1 small cucumber, thinly sliced (peel if desired)
¼ teaspoon garlic powder
½ teaspoon black pepper
  1. In a medium pot, bring water to a boil.
  2. Add squash, onion, salt, and honey.
  3. Reduce heat to medium, cover, and simmer for 25 minutes.
  4. Transfer the mixture to a bowl, add cucumbers and mash into a paste.
  5. Return past to pot, add garlic and pepper and simmer over medium heat for 10-15 minutes.
Engage the kids: mashing the squash mixture and cucumbers into a paste is a great way to get the kids involved – consider letting the mixture cool slightly before letting small children mash.

Per serving:
Total Fat0.0 g
Saturated Fat 0.0 g
Trans Fat 0.0 g
Polyunsaturated Fat0.0 g
Monounsaturated Fat0.0 g
Cholesterol0 mg
Sodium56 mg
Carbohydrates7 g
Fiber1 g
Sugars3 g
Protein1 g
Potassium232 mg
Calcium22 mg

Leftover cucumber? Use it in the following recipes:
Apple and Walnut Chicken Salad with Green Salad
Cantaloupe Cucumber Gazpacho
Chickpea Salad with Tomatoes and Cucumber
Crockpot Pulled Orange Chicken Tacos with Pickled Vegetables
Salmon or Chicken Kabobs with Creamy Tzatziki Sauce
Sautéed Zucchini, Tomato & Chickpea Ragout 
Zippy Southwest Chicken Fajita Salad
Salmon Bake with Creamy Cucumber Sauce
Blackened Fish with Strawberry Kiwi Salsa
Mediterranean Salad

Recipe copyright © 2014 American Heart Association. This recipe is brought to you by the American Heart Association’s Simple Cooking with Heart ® Program. For more simple, quick and affordable recipes, visit


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Related Lessons

Chopping Onion
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Cutting Squash
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Cutting Cucumber
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Chopping or Mincing Garlic
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