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How to make Cushaw Soup

Have you ever grown Cushaw squash? If not, you are missing out. They are beautiful as well as absolutely delicious! Making Cushaw soup is a perfect way to use a whole Cushaw.

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This is such a comforting soup! You can add different spices, cream, sour cream, bacon, and all kinds of other toppings!

It’s like Fall in a bowl! You will love this!

We grow at least 2 Cushaw plants every year as well as other winter squash varieties. However, Cushaw seems to be the one that makes it into soup the most.

They store well in the winter. We have a cold room that we store our squashes in. You can wash them and then put wax on them to make them last even longer!

A note on growing any variety of winter squash. These plants will take over your garden. We have had this happen almost every year we have been gardening. To help alleviate this problem for next year, we are planning on spreading the plants out even more than we have in the past and also plant some at my husband’s home place where we are growing our winter wheat.

Note: You can make this with other winter squashes as well. But, Cushaw has it’s own flavor and really makes this soup extra tasty.

Cushaw

Cushaw is a winter squash much like butternut or acorn squash.

To prepare the squash for roasting, cut the ends off, cut in half, and remove the seeds.

Halved Cushaw

Place flesh down on a baking sheet and bake for 1 hour at 350 degrees F or until easily pierced with a fork.

Cooked Cushaw

Scoop out 4 cups of flesh and add to a blender. Add 1 cup of bone broth How to make Bone Broth – The Rose Homestead 1 tsp salt and 1/2 tsp dried sage.

Blend until smooth and silky. Serve with chopped bacon, sour cream, or roasted chestnuts! It’s deliciously simple and comforting during the cooler months.

Cushaw Soup

Cushaw Soup

This soup is sweet and nutty using the Cushaw squash. Delightfully simple, yet big on flavor!
Prep Time 5 minutes
Cook Time 1 hour
Course Soup

Equipment

  • 1 Baking Sheet
  • 1 Blender

Ingredients
  

  • 1 Cushaw squash
  • 1 cup Bone Broth
  • 1 tsp Salt
  • 1/2 tsp Dried Sage

Instructions
 

  • Preheat oven to 350 degrees F.
  • Cut ends of the Cushaw then cut in half. Remove seeds. Place flesh down on a baking sheet.
  • Bake for 1 hour or until easily pierced with a fork.
  • Scoop out 4 cups of flesh and put in a blender.
  • Add 1 cup bone broth, 1 tsp salt, 1/4 tsp dried sage.
  • Blend until smooth and creamy.
  • Serve with chopped bacon, sour cream, or roasted chestnuts.

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