Opo Squash Wonder Soup
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
- 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.
Notes
Recipe Tip
Substitute 1/2 teaspoon of dried parsley for the fresh parsley if desired.