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3.96
from
22
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.
Prep Time
20
minutes
mins
Cook Time
40
minutes
mins
Total Time
1
hour
hr
Course:
Soup
Servings:
4
Calories:
186
kcal
Author:
Katie Wells
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.
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!
Nutrition
Serving:
1
.5
|
Calories:
186
kcal
|
Carbohydrates:
27.5
g
|
Protein:
5.1
g
|
Fat:
7.5
g
|
Saturated Fat:
4.9
g
|
Cholesterol:
11
mg
|
Sodium:
202
mg
|
Fiber:
6.7
g
|
Sugar:
2.5
g