Cucuzza Soup (Sicilian Squash Soup)
Cucuzza Soup is based on a tradition Italian, summer recipe made with a unique Sicilian squash that is similar to a zucchini but taller than most children! Cucuzza squash is simmered in a light tomato-saffron broth with fresh basil leaves, garlic, onions and tomatoes and fortified with a sharp pecorino cheese rind then finished with some broken pasta tossed in at the end for a perfect summer meal.
Servings: 8 servings
Equipment
- Large pot (or Dutch Oven)
- Dutch oven (or Large Pot)
Ingredients
- ¼ cup olive oil
- 2 cups diced yellow onions
- ½ cup chopped fresh basil, divided + more for serving
- 2-3 Tbsp thinly sliced or chopped garlic
- Pinch crushed red pepper
- 1 cucuzza squash (See NOTES.)
- 8 cups low- or no-sodium vegetable or chicken broth
- 1 (28-ounce) can whole tomatoes, crushed by hand + ½ can water
- 1 pecorino or parmesan rind
- 1 Tbsp or large pinch saffron
- 2 tsp salt (or to taste)
- ½ tsp black pepper (or to taste)
- 4 ounces fettuccine or other long pasta, broken into bite-sized pieces (1/4 pound)
- Grated pecorino cheese (optional for serving)
- Extra virgin olive oil (optional for serving)
Instructions
- Gather and prep all ingredients according to specifications above. (Please see the section above in the blog post forStep-By-Step instructions with photos.)
- Prep the cucuzza squash: Slice off and discard the ends then cut the squash down into more manageable pieces.Peel it, then deseed the large ends of the cucuzza using a small or grapefruit spoon. In the photo above, I did not need to deseed the small end of the cucuzza as it did not contain tough seeds. Use your judgement. If you’re not sure, just remove all seeds. Also, you may need to peel the cucuzza twice if the texture is gritty (which my happen with older squash).1 cucuzza squash
- Then, cut the squash into bite sized pieces/chunks or thin half/quarter moons.
- Heat oil in a 6-quart (or larger) pot or Dutch oven over medium-low heat. Add onions, half the basil, garlic and crushed red pepper and cook until the onions have softened a bit, about 5 minutes or so, stirring occasionally. You can cover the pot to speed this process along if you want.¼ cup olive oil, 2 cups diced yellow onions, 2-3 Tbsp thinly sliced or chopped garlic, Pinch crushed red pepper
- Add the cucuzza pieces, stir and cook for another 2 to 3 minutes.
- Then, add 2 cups broth and deglaze, scraping up any brown bits on the bottom of the pot. Increase the heat to medium. Add the rest of the broth, tomatoes, ½ can of water, cheese rind, saffron, salt and black pepper and stir.8 cups low- or no-sodium vegetable or chicken broth, 1 (28-ounce) can whole tomatoes,, 1 pecorino or parmesan rind, 1 Tbsp or large pinch saffron, 2 tsp salt, ½ tsp black pepper
- Cover the pot and bring it to a simmer. Then, partially cover and simmer for about 15 to 20 minutes (or until the cucuzza is mostly tender). This time is approximate as older squash will take longer to cook.
- Next, uncover and stir in the pasta. Cook until the pasta is al dente, stirring regularly so that the pasta does not clump. Turn off the heat, add the remaining basil, and taste and adjust seasoning. Remove any remaining cheese rind.4 ounces fettuccine
- Serve piping hot unadorned or lightly topped with a sprinkle of grated pecorino cheese, a drizzle of extra virgin olive oil, some additional fresh basil and some crusty bread. Buon Appetito!
Notes
- Can't find cucuzza? If you don’t have a source for this veggie, this and other cucuzza recipes can 100% be made with zucchini (or even yellow squash.
- This recipe was made using 1 large cucuzza squash (weighing 3 pounds, 6 ounces) and makes a large batch (about 15 cups). It can easily be cut in half for a smaller batch, but it does freeze really well! I figured approximately 2 cups per serving, but adjust accordingly.
- This recipe would also work with other summer squash, such as classic green, gray or 8-ball zucchini or yellow crookneck (aka, “summer”) squash. If you use one of these varieties, they will cook quicker than the cucuzza.
- As cucuzza is technically a gourd, it has a thicker skin that must be peeled and large seeds that should be removed. Younger, smaller cucuzza have softer seeds which can be left in when cooking and eaten. The older the cucuzza, the tougher the seeds.
- You may need to peel the cucuzza twice if the texture is gritty (which my happen with older squash).
- If you don’t have saffron, don’t let that keep you from making this soup. It will still be delicious! (saffron does make it extra-special, though.)
- Be sure to stay close to the soup and stir it regularly once you add the pasta so that it does not clump or stick.
- I love using broken up fettuccine, like I did here, in this recipe, but a very thin capellini (broken up) or tiny pastina works well, too.
- The cucuzza can be partially or wholly substituted with green or gray zucchini or yellow (summer) squash.
- Add more liquid (water or broth) if the soup becomes too thick.
- If you prefer a vegan soup, just leave out the cheese rind and be sure to use vegetable broth.
- Don’t forget to remove any remaining cheese rind before serving.
- The pasta can be left out for a brothier, thinner and lighter soup. If you leave out the pasta, reduce the broth by about 20%.
- If you are lucky enough to get your hands on tenerumi, which are the leaves and shoots of the cucuzza squash, by all means add some to this soup! (you may need to increase the broth and seasoning a bit if you do, fyi.
- The soup can be stored in the refrigerator in an air-tight container for up to 3 days or in the freezer for up to 3 months.
- Consider portioning extra soup into containers to enjoy down the road! Reheat it slowly over medium low heat while stirring, adding additional broth or water if needed.
