Cushaw Soup Recipe

Cushaw Squash Soup

Cushaw squash is a versatile, delicious and inexpensive winter squash that is not as well known as butternut and acorn squashes but just as delicious. It has a taste similar to acorn squash, but slightly sweeter.

How to Find Cushaw?

If you’re lucky, you might be able to score one of these delicious squash at an amazing price at a local farmer’s market or pumpkin patch (if you do, make sure to save some seeds to plant, as they are easy to grow and hard to find seeds for). Unfortunately, I’ve rarely seen these at chain grocery stores, but ask around as local farmers or gardeners might have a surplus.

They do run on the large side (up to 20 pounds!) so they can be a lot to prepare, but they freeze well and can last a long time when stored in a cool place over the winter (we keep several in the bottom of our pantry).

Cushaw Soup

As the weather cools down and soups seem more and more appealing, this is a great simple go-to recipe that comes together quickly. It is naturally gluten and egg free (and dairy optional). I don’t recommend letting kids help with this recipe, as cushaw squash are difficult to peel and slice, but children will definitely be interested in helping you eat the finished product!

This recipe is also very easy to customize to your family’s needs. For a full meal, consider adding some precooked meat like chicken, ground beef, or sausage. To up the veggies, add some chopped spinach. Experiment with spices and flavors that your family likes, which is also a great step to have your children help with!

Cushaw Squash Soup
Print Pin
4.34 from 3 votes

Cushaw Squash Soup Recipe

Delicious and naturally sweet cushaw soup that is simple to make with only five ingredients. Naturally dairy and gluten free.
Course Soup
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4
Calories 186kcal
Author Katie Wells



  • Combine cubed cushaw, chicken stock, and onion in a large stock pot.
  • Bring to a boil.
  • Reduce heat and simmer, uncovered, for 40 minutes.
  • Remove from heat and add butter.
  • Use an immersion blender to blend into a creamy soup.
  • Add coconut milk and blend just until combined.


Add a pre-cooked protein such as chicken for a complete meal. And don't throw out your squash seeds -- roast them for a tasty, nutrient dense snack!


Serving: 1.5 | Calories: 186kcal | Carbohydrates: 27.5g | Protein: 5.1g | Fat: 7.5g | Saturated Fat: 4.9g | Cholesterol: 11mg | Sodium: 202mg | Fiber: 6.7g | Sugar: 2.5g

Like this recipe? Check out my new cookbook, or get all my recipes (over 500!) in a personalized weekly meal planner here!

Ready to try another variation? This healthy pumpkin soup is one of our fall favorites!

Ever tried a cushaw squash? What did you think?

You May Also Enjoy These Posts...

Reader Interactions

It Shouldn’t Be This Hard to Be Healthy…

Join the Wellness Mama email subscribers list to get the latest news, updates, special offers, and FREE access to my Quick Start Guide, 7 Simple Steps for Healthier Families, and 1 week real food meal plan!

Yes! Let me in!

Reader Comments

Join the Conversation...

Please read the comment policy before replying to this post.