Cushaw Soup Recipe

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 Recipe

Delicious and naturally sweet cushaw soup that is simple to make with only five ingredients. Naturally dairy and gluten free.

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Calories 186kcal

Author Katie Wells

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Servings

4

1x2x3x

Ingredients

• 10 cups cushaw peeled and cubed
• 4 cups chicken stock
• 1 cup onion diced
• 2 TBSP butter or coconut oil
• ½ cup coconut milk

Instructions

• 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.

Nutrition

Nutrition Facts

Cushaw Squash Soup Recipe

Amount Per Serving (1 .5)

Calories 186 Calories from Fat 68

% Daily Value*

Fat 7.5g12%

Saturated Fat 4.9g31%

Cholesterol 11mg4%

Sodium 202mg9%

Carbohydrates 27.5g9%

Fiber 6.7g28%

Sugar 2.5g3%

Protein 5.1g10%

* Percent Daily Values are based on a 2000 calorie diet.

Notes

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!

Ever tried a cushaw squash? What did you think?