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Sicilian Squash Soup
Ingredients
- 1 large cucuzza OR 2-3 green/yellow squash roughly chopped or diced
- 2-3 potatoes optional, diced
- 1 can diced or crushed tomatoes
- 1 diced yellow onion
- 2 tbsp tomato bouillon
- ditalini
Instructions
- To a pot add Extra Virgin Olive Oil
- Sautee 1 diced yellow onion and salt
- Add 2 tbsp tomato bouillon and stir in
- Add 1 can diced or crushed tomatoes cook for a few minutes
- Add water (as much or as little as you like depending on how soupy or thick you want it. If you are adding potates, add 2-3 potatoes diced to the pot now. Bring water to a boil.
- In another pot, bring water to a boil to prepare for the ditalini.
- Check potatoes for tenderness, and if they are nearly cooked through add the 1 large cucuzza OR 2-3 green/yellow squash roughly chopped and let boil for another 10 minutes or so. The squash will cook fast.
- When you put the squash in, your pasta water should be boiling, drop the ditalini and follow box instructions.
- Strain the pasta directly into the soup. Remove from heat and top with parsley (optional) and pecorino cheese.
Video
Cucuzzaaaaa!
There are several Sicilian (or Italian because I really don’t know) words that I absolutely ADORE. Cucuzza is one of my favorite words because it is so much fun to say. It is pronounced Coo-Coo-Zah! Sometimes, it is used as an endearing name for a little kid, which is so cute to me. Whenever my grandmother made this delicious cucuzza or squash soup, I was coming for seconds and thirds.
But let’s be honest, Cucuzza is not the easiest to come across. So why not make this easy meal more accessible and make it a Sicilian “style” squash soup. I prefer to use the green zucchini and the yellow squash for this sicilian squash soup, however you can pretty much substitute any squash. I will find any way to make vegetables more enjoyable. This sicilian squash soup is very easy, quick, and delicious and is sure to be a staple!
