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Sicilian Squash Soup

Zuppa di Cucuzza is one of my favorite summer soups, but Cucuzza is not always available. Instead, we are using zucchini and squash to make this nostalgic, easy, and delicious Sicilian Style Squash Soup!
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Course Soup
Cuisine Italian

Ingredients
  

  • 1 tbsp tomato paste
  • 1 diced yellow onion
  • 2-3 cloves of garlic smashed
  • 2 tbsp tomato bouillon
  • 1 large cucuzza OR 2-3 green/yellow squash roughly chopped or diced
  • 2-3 potatoes optional, diced
  • 1 can diced or crushed tomatoes
  • ditalini

Instructions
 

  • To a pot add Extra Virgin Olive Oil
  • Sautee 1 diced yellow onion 2-3 cloves of garlic smashed
  • Add 1 tbsp tomato paste and cook for a minute or two
  • 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.

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