Cucuzza soup is a comforting dish that brings a taste of Southern Italy right to our kitchen. This hearty soup features cucuzza, a long, mild-flavored squash that’s popular in Italian-American cooking, especially in Sicily and Naples. It’s a simple yet flavorful way to enjoy fresh vegetables and warm up on a chilly day.
We love how easy it is to prepare this soup with just a few ingredients that highlight the natural sweetness of the squash. Whether you’re familiar with cucuzza or trying it for the first time, this recipe delivers a satisfying, nutritious meal that’s perfect for any season. Let’s dive into this delicious tradition and bring a bit of Italian heritage to our table.
Ingredients
To create the perfect Cucuzza Soup, we focus on fresh, simple ingredients that highlight the distinctive flavor of the cucuzza squash. Here is everything we need to bring this traditional Italian-American soup to life.
Fresh Cucuzza
- 2 pounds fresh cucuzza squash, peeled and sliced into 1-inch pieces
(Choose squash that’s firm and free of blemishes for the best flavor) - 1 medium potato, peeled and diced
(Adds creaminess and body to the soup)
Broth and Seasonings
- 6 cups vegetable broth or chicken broth
(For a richer taste, homemade broth is ideal) - 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon crushed red pepper flakes (optional for a mild kick)
| Ingredient | Quantity | Purpose |
|---|---|---|
| Vegetable broth | 6 cups | Base liquid for the soup |
| Kosher salt | 1 teaspoon | Enhances natural flavors |
| Black pepper | ½ teaspoon | Adds subtle heat and depth |
| Red pepper flakes | ½ teaspoon (optional) | Adds mild spiciness and warmth |
Aromatics and Vegetables
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons extra-virgin olive oil
- 1 celery stalk, diced
- 1 carrot, peeled and diced
These aromatics create a fragrant foundation, enhancing the soup’s depth and bringing out the natural sweetness of the cucuzza.
Optional Garnishes
- Freshly grated Parmesan cheese
- Chopped fresh parsley or basil
- Crusty bread for serving
Adding these garnishes allows us to customize each bowl, adding layers of texture and flavor to elevate our Cucuzza Soup experience.
Equipment Needed
To craft the perfect Cucuzza Soup, having the right equipment is essential. We rely on a few key tools that help us manage the preparation smoothly and bring out the best flavors.
- Large Soup Pot or Dutch Oven
Use a heavy-bottomed pot for even heat distribution. This will allow us to sauté the aromatics and simmer the soup without scorching.
- Sharp Chef’s Knife
Precision in chopping the cucuzza squash, onion, garlic, celery, and carrot is crucial. A sharp knife ensures clean cuts and safety.
- Cutting Board
A sturdy cutting board gives us a stable surface for chopping ingredients efficiently.
- Measuring Cups and Spoons
These help us measure the broth, seasonings, and optional red pepper flakes accurately to balance the flavors.
- Wooden Spoon or Heatproof Spatula
We use these for stirring the soup to blend ingredients without damaging the pot.
- Peeler
To gently peel the cucuzza squash skin, allowing us to keep the texture tender in the soup.
- Ladle
Serving the soup into bowls with a ladle ensures clean portions and a professional touch.
- Optional: Immersion Blender
If a creamier texture is desired, blending part of the soup directly in the pot works perfectly and maintains control over consistency.
| Equipment | Purpose |
|---|---|
| Large Soup Pot/Dutch Oven | Sautéing and simmering the soup |
| Sharp Chef’s Knife | Efficient and safe chopping |
| Cutting Board | Stable surface for ingredient preparation |
| Measuring Cups/Spoons | Precise ingredient measurement |
| Wooden Spoon/Spatula | Gentle stirring to prevent scratching |
| Peeler | Removing cucuzza skin |
| Ladle | Neat and easy soup serving |
| Immersion Blender (Optional) | Creating creamy soup texture as preferred |
Preparation
To craft the perfect Cucuzza Soup, precise preparation of each ingredient is essential. Let’s walk through the key steps to get everything ready efficiently and ensure maximum flavor.
Preparing the Cucuzza
Start by washing the cucuzza squash thoroughly under cold running water. Use a vegetable peeler to remove the tough outer skin as it can be waxy and fibrous. After peeling, cut the cucuzza into 1-inch pieces to allow even cooking and easy blending later if you prefer a smooth texture.
“Removing the skin not only improves texture but also lets the squash absorb the flavorful broth better.”
Chopping Vegetables
Next, we prepare the aromatics and potato that form the soup’s flavor base.
- Onion: Peel and finely dice one medium onion to release its natural sweetness.
- Garlic: Mince 2 cloves of garlic for a subtle pungent bite.
- Celery: Trim the celery stalks and chop into small pieces, about ¼ inch.
- Carrot: Peel and dice one medium carrot evenly for a touch of earthy sweetness.
- Potato: Peel the medium potato and cut into ½-inch cubes to add heartiness.
This uniform chopping ensures all vegetables cook evenly and meld their flavors throughout the soup.
Measuring Spices and Broth
Exact seasoning balance is key for an authentic taste. Measure your spices and liquids as follows:
| Ingredient | Quantity | Notes |
|---|---|---|
| Kosher Salt | 1 teaspoon | Adjust to taste |
| Black Pepper | ½ teaspoon | Freshly ground preferred |
| Red Pepper Flakes | ¼ teaspoon (optional) | Adds mild heat |
| Vegetable or Chicken Broth | 6 cups | Use low sodium for control |
We recommend measuring ingredients accurately to maintain consistent flavor profiles. Use measuring spoons and cups, adjusting the seasoning near the end of cooking to perfect the taste.
Cooking Instructions
Follow these clear steps to create a delicious and comforting Cucuzza Soup. Our process ensures vibrant flavors and a perfect texture in every bowl.
Sautéing Aromatics
- Heat 2 tablespoons of olive oil in a large soup pot or Dutch oven over medium heat.
- Add the chopped onion, celery, and carrot to the pot.
- Sauté gently for 5–7 minutes, stirring occasionally, until the vegetables become soft and fragrant but not browned.
- Stir in the minced garlic and cook for an additional 1 minute to release its aroma.
This foundational step intensifies the soup’s flavor by fully unlocking the sweetness and aroma of the vegetables.
Adding Cucuzza and Broth
- Add the peeled and diced cucuzza squash and chopped potato to the pot.
- Pour in 6 cups of vegetable or chicken broth.
- Season with 1 teaspoon kosher salt and ½ teaspoon freshly ground black pepper.
- Optionally, add ¼ teaspoon red pepper flakes for a subtle hint of heat.
- Stir gently to combine all ingredients evenly.
| Ingredient | Quantity |
|---|---|
| Cucuzza squash | 2 pounds, peeled and diced |
| Potato | 1 medium, chopped |
| Vegetable/Chicken Broth | 6 cups |
| Kosher salt | 1 teaspoon |
| Black pepper | ½ teaspoon |
| Red pepper flakes (optional) | ¼ teaspoon |
Simmering the Soup
- Increase heat to bring the soup to a boil.
- Once boiling, reduce heat to low and cover the pot.
- Simmer gently for 25–30 minutes, stirring occasionally.
- Check the texture of the cucuzza and potatoes—they should be tender and easily pierced with a fork.
“Simmering melds the ingredients, allowing the Cucuzza Soup’s mellow flavors to develop and the broth to become richly infused.”
Final Seasoning Adjustments
- Taste the soup carefully.
- Adjust salt and pepper levels to your preference.
- For a smoother texture, blend partially or fully with an immersion blender.
- Garnish with freshly grated Parmesan cheese and chopped fresh herbs like parsley or basil, if desired.
- Serve hot with crusty bread.
Enjoy the comforting warmth and subtle sweetness that make our Cucuzza Soup Recipe a true Southern Italian classic.
Serving Suggestions
Enhance the experience of our Cucuzza Soup by choosing thoughtful garnishes and complementary sides. These additions highlight the soup’s delicate flavors and bring an inviting texture and aroma to each bowl.
Garnishing Ideas
To amplify the freshness and flavor of cucuzza soup, consider these garnish options:
- Grated Parmesan Cheese – Sprinkle generously for a savory, salty contrast.
- Fresh Herbs – Use chopped parsley, basil, or oregano to add herbal brightness.
- Cracked Black Pepper – Grind fresh for a subtle spicy kick.
- Drizzle of Extra Virgin Olive Oil – Adds a fruity richness just before serving.
- Red Pepper Flakes – Just a pinch to introduce warmth without overpowering.
- Toasted Pine Nuts – Offer a nutty crunch to contrast the smooth texture.
- Lemon Zest – A light touch for a hint of citrusy aroma and brightness.
“Adding vibrant garnishes transforms our simple Cucuzza Soup into an enticing, aromatic delight.”
Pairing with Bread or Sides
The perfect accompaniments can make our Cucuzza Soup a complete meal. Here are complementary choices that pair beautifully:
| Bread or Side | Description | Why It Works |
|---|---|---|
| Crusty Italian Bread | Rustic with a crunchy crust and soft interior | Absorbs the soup and adds hearty texture |
| Garlic Breadsticks | Warm, buttery, and infused with garlic | Brings a fragrant, savory element |
| Focaccia | Lightly herbed and olive oil–drizzled | Offers aromatic balance and olive oil richness |
| Simple Green Salad | Mixed greens with lemon vinaigrette | Adds refreshing crispness and acidity |
| Roasted Vegetables | Lightly seasoned seasonal root vegetables | Provides additional warmth and earthiness |
“Pairing our cucuzza soup with crusty bread or a fresh salad creates an elegant and balanced meal perfect for any season.”
By combining ideal garnishes and thoughtfully selected side dishes, we bring out the best in our Cucuzza Soup, making every serving vibrant, comforting, and satisfying.
Make-Ahead and Storage Tips
To enjoy Cucuzza Soup any time, making it ahead and storing it properly is essential. Here’s how we ensure its fresh flavor and texture last.
Preparing Ahead
- Cook in advance: We can prepare the soup fully 1 to 2 days before serving. This allows the flavors to meld beautifully.
- Cool quickly: After cooking, cool the soup to room temperature within 2 hours before refrigerating to prevent bacterial growth.
Refrigeration
- Storage container: Transfer the soup into an airtight container to keep it fresh and avoid odor absorption.
- Shelf life: Store in the refrigerator for up to 4 days. Reheat gently on the stove over medium-low heat, stirring occasionally until hot.
Freezing
- Portioning: Divide the soup into meal-sized portions for quick thawing and reheating.
- Freezer-safe containers: Use heavy-duty freezer bags or containers with tight-fitting lids.
- Shelf life: The soup freezes well for up to 3 months.
| Storage Method | Container Type | Storage Duration | Reheating Tips |
|---|---|---|---|
| Refrigeration | Airtight container | Up to 4 days | Reheat on stove, medium-low heat |
| Freezing | Freezer-safe container | Up to 3 months | Thaw in fridge overnight, reheat gently |
Reheating Tips
- Reheat on the stove stirring occasionally to avoid scorching.
- Add a splash of broth or water if the soup has thickened too much.
- For a creamier texture, briefly blend after reheating with an immersion blender.
Additional Tips
“For peak flavor, avoid reheating more than once to maintain the fresh, delicate taste of the cucuzza squash.”
- If fresh garnishes like Parmesan or herbs are planned, add them just before serving rather than during storage.
- Store crusty bread separately to keep it crisp and fresh.
By following these simple make-ahead and storage steps, we preserve the vibrant flavors and comforting texture that make our Cucuzza Soup a go-to meal for any occasion.
Conclusion
Cucuzza Soup offers a wonderful way to bring a taste of Southern Italy into our kitchens with minimal effort. Its fresh ingredients and simple preparation make it an ideal choice for a wholesome meal any time of year.
By experimenting with garnishes and sides, we can tailor each bowl to our personal preferences, making every serving unique and satisfying. Plus, its make-ahead and storage flexibility means we can enjoy this comforting soup whenever the craving strikes.
This recipe is a delicious reminder that sometimes the simplest dishes create the most memorable flavors. Let’s keep exploring and savoring these timeless culinary traditions together.
Frequently Asked Questions
What is cucuzza in Cucuzza Soup?
Cucuzza is a long, mild squash commonly used in Southern Italian and Italian-American dishes. It has a subtle flavor that blends well in soups, making it the key ingredient in Cucuzza Soup.
What ingredients are needed for Cucuzza Soup?
The main ingredients include cucuzza squash, a medium potato, vegetable or chicken broth, onion, garlic, celery, carrot, kosher salt, black pepper, and optional red pepper flakes. Garnishes like Parmesan cheese and fresh herbs can be added.
What equipment is essential for making Cucuzza Soup?
You’ll need a large soup pot or Dutch oven, a sharp chef’s knife, cutting board, measuring cups and spoons, wooden spoon, peeler, ladle, and optionally, an immersion blender for a creamier texture.
How do you prepare cucuzza for the soup?
Wash cucuzza thoroughly, peel off the skin, and cut into 1-inch pieces. Chop aromatics and potato uniformly to ensure even cooking and consistent flavor.
What are the basic cooking steps for Cucuzza Soup?
Sauté onion, celery, and carrot in olive oil until soft. Add diced cucuzza and potato, pour in broth and seasonings, bring to a boil, then simmer until tender. Adjust seasoning before serving.
Can I make Cucuzza Soup ahead of time?
Yes, cooking it 1 to 2 days in advance allows flavors to meld. Store in the fridge for up to 4 days or freeze for up to 3 months in airtight containers.
How should I reheat Cucuzza Soup?
Reheat gently on the stove, stirring occasionally. Add a splash of broth if the soup thickens. Avoid reheating more than once for best flavor.
What are some good serving suggestions with Cucuzza Soup?
Garnish with grated Parmesan, fresh herbs, cracked black pepper, and a drizzle of olive oil. Serve with crusty Italian bread, garlic breadsticks, focaccia, a simple green salad, or roasted vegetables.