If you’ve never cooked with cucuzza (the long Italian squash), this Cucuzza Soup Recipe is the perfect place to start. It’s rustic, light, and deeply comforting, precisely the kind of bowl you want when summer gardens are overflowing. Think silky squash, sweet tomatoes, and a gentle garlic-basil aroma that tastes like home.
Traditionally rooted in Sicilian kitchens, the soup lets cucuzza shine without heavy cream or complicated steps. The squash cooks down to a tender, almost velvety texture while absorbing the flavors of onion, olive oil, and herbs. You can keep it brothy for a lighter feel, or simmer a little longer for extra body. Either way, it’s satisfyingly simple.
What I love most about this cucuzza soup recipe is how flexible it is. Add white beans for
cucuzza soup recipe From OohDish!
Cucuzza Soup Recipe (Italian Squash Soup)
Equipment
- Large soup pot or Dutch oven
- Wooden spoon
- Chef’s knife
- Cutting board
- Measuring cups and spoons
Ingredients
- 1 large cucuzza about 2–3 lbs, peeled and diced
- 2 tbsp olive oil
- 1 medium onion chopped
- 3 cloves garlic minced
- 2 medium tomatoes chopped (or 1 can diced tomatoes)
- 4 cups chicken or vegetable broth
- 1 cup water as needed
- 1 tsp salt adjust to taste
- ½ tsp black pepper
- 1 tsp dried basil or a few fresh leaves
- Optional: 1 cup cooked small pasta or white beans
- Grated Parmesan or Pecorino cheese for serving
Instructions
- Prepare the cucuzza: Peel the cucuzza’s thin green skin and cut it into small cubes.
- Sauté aromatics: In a large pot, heat olive oil over medium heat. Add onions and cook until translucent, about 5 minutes. Stir in garlic and cook 1 minute more.
- Add tomatoes and cucuzza: Stir in chopped tomatoes and cucuzza pieces. Cook for 5–6 minutes, letting the flavors blend.
- Simmer: Pour in broth and season with salt, pepper, and basil. Bring to a boil, then reduce heat to low. Cover and simmer for 25–30 minutes, until cucuzza is soft and tender.
- Optional additions: For a heartier version, stir in cooked beans or small pasta during the last 10 minutes.
- Serve: Ladle into bowls, drizzle with olive oil, and top with grated cheese if desired.
Notes
- Cucuzza tastes best when young and tender; larger squash may need to be seeded before cooking.
- Substitute zucchini if cucuzza isn’t available.
- Store leftovers in the fridge for up to 3 days—flavors deepen overnight.
- For a vegetarian version, use vegetable broth; for a richer flavor, use chicken stock.
Share Your Twist!
I’d love to hear how you make this cucuzza soup recipe your own. Try a spin below, then drop your variation in the comments:
- Protein boost: Add white beans, chickpeas, or shredded rotisserie chicken.
- Hearty add-ins: Stir in small pasta (ditalini, orzo) or farro during the last 10 minutes.
- Greens & garden vibes: Finish with baby spinach, kale, or chopped zucchini.
- Herb swap: Try oregano, thyme, or a basil–parsley mix.
- Spice it up: Red pepper flakes, a pinch of fennel seeds, or a splash of Calabrian chili oil.
- Creamy finish: Blend a cup of the soup and return it to the pot, or swirl in a spoon of ricotta.
- Bright & tangy: Add a squeeze of lemon, a splash of white wine vinegar, or capers.
- Cheesy topper: Pecorino, Parmesan, or toasted breadcrumbs with garlic.
Tell me your twist, what you added, and how it turned out!
