Description
We used to have a cucuzza (opo) squash tree when I was little, and I loved this soup. Yes, even as a little kid, this was good! If you can’t find these squash, you can use more common ones like summer or zucchini. Serve immediately over warm cooked white rice.
Ingredients
- 1 ½ teaspoons cooking oil
- ½ pound ground pork
- 1 clove garlic, minced
- 4 cups peeled, seeded, and diced opo squash
- 1 teaspoon salt
- 2 (15 ounce) cans chicken broth
- 2 cups water
- 2 cubes chicken bouillon
- 1 ½ teaspoons chopped fresh parsley
Instructions
- Heat oil in a wok or heavy pot over medium heat; gently cook and stir pork
- breaking up meat as it cooks
- until browned and crumbly
- about 5 minutes. Add garlic; cook and stir until fragrant
- about 30 seconds. Add squash and salt; cover wok and cook
- stirring 2 to 3 times
- over high heat for 2 to 3 minutes.
- Mix chicken broth
- water
- and chicken bouillon to squash mixture and bring to a boil; reduce heat to medium-low and simmer
- stirring occasionally
- until squash is tender and transparent in the soup
- 18 to 20 minutes.
- Remove wok from heat and cool soup slightly. Skim surface to remove accumulated fat. Stir parsley into soup
- return soup to a boil
- and remove from heat.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Servings: 2