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.


Recipe Summary

15 mins
30 mins
45 mins
2 large bowls


Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

Cook's Note:

Substitute 1/2 teaspoon dried parsley for the fresh parsley, if desired.

Nutrition Facts

336 calories; protein 26g 52% DV; carbohydrates 12.9g 4% DV; fat 20.9g 32% DV; cholesterol 84.6mg 28% DV; sodium 4415.9mg 177% DV. Full Nutrition

Reviews (3)

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Most helpful positive review

Rating: 4 stars
I made lots of different changes based on what I had on hand Read More
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
delicious flavorful soup. I stumbled across the opo squash and decided to make this. Good as is and also as a puree Read More
Rating: 5 stars
My mom really loved it!! Read More
Rating: 4 stars
I made lots of different changes based on what I had on hand Read More