Cucuzza/Opo Squash Wonder Soup

Cucuzza/Opo Squash Wonder Soup

Wonder Becky

"We used to have a cucuzza squash tree when I was little, and I loved this soup - yes, even as a little kid, this was good! If you can't find these squash, you can use more common ones like summer or zucchini."
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45 min servings
Serving size has been adjusted!
Original recipe yields 4 servings

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  1. Fully peel squash (discarding all outer shell and all hard seeds), then cut pulp into 3/4" or so cubes.
  2. In a wok (or heavy pot), heat oil. Carefully add ground pork and very lightly brown ground pork, breaking up the meat as it cooks.
  3. Add garlic and cook until just fragrant (~30 seconds)
  4. Add squash and salt.
  5. Cook on high heat (covered), for 2-3 minutes, lifting lid and stirring only 2-3 times.
  6. Add chicken broth, water, and dried chicken bouillon packets - stir and bring to a boil on high heat (uncovered).
  7. Lower heat to medium-low and simmer (about 18-20 minutes) uncovered until all pieces of squash are tender and mostly transparent, stirring occasionally.
  8. Let cool for a few minutes, then de-grease top, as desired.
  9. Stir in parsley, return to a boil, and then turn heat off
  10. Serve immediately over warm cooked white rice..


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