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Cucuzza Soup Recipe​

Cucuzza Soup Recipe (Italian Squash Soup)

This classic cucuzza soup recipe is a wholesome, flavorful dish from Sicilian tradition. It combines tender Italian squash, tomatoes, onions, garlic, and herbs into a light yet comforting soup. Perfect for using fresh garden cucuzza, it’s simple to prepare and adaptable—add beans, pasta, or even chicken for a heartier version.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Soup
Cuisine: Italian
Calories: 180
Ingredients Equipment Method Notes

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

Equipment

  • Large soup pot or Dutch oven
  • Wooden spoon
  • Chef’s knife
  • Cutting board
  • Measuring cups and spoons

Method
 

  1. Prepare the cucuzza: Peel the cucuzza’s thin green skin and cut it into small cubes.
  2. 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.
  3. Add tomatoes and cucuzza: Stir in chopped tomatoes and cucuzza pieces. Cook for 5–6 minutes, letting the flavors blend.
  4. 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.
  5. Optional additions: For a heartier version, stir in cooked beans or small pasta during the last 10 minutes.
  6. Serve: Ladle into bowls, drizzle with olive oil, and top with grated cheese if desired.
    Cucuzza Soup Recipe​

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.
  • Cucuzza Soup Recipe​