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.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 336 Calories

Ingredients

• 1 teaspoon salt
• 2 cups water
• 1 clove garlic, minced
• 2 cubes chicken bouillon
• 1 ½ teaspoons chopped fresh parsley
• ½ pound ground pork
• 2 (15 ounce) cans chicken broth
• 1 ½ teaspoons cooking oil
• 4 cups peeled, seeded, and diced opo squash

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.