Cushaw Soup Recipe | How to use this Winter Squash
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.
This winter squash recipe is the perfect meal for those cold fall or winter evenings!
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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!
Why we love Cushaw Squash
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.
Cushaw is a delicious squash that has a sweet flavor and can be used in a variety of dishes.
We start harvesting the cushaw in early fall for winter storage.
They store well in the winter. We have a cold room that we store our squashes in.
You can brush them off 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.
Cushaw squash grow from large to a mammoth squash! Most of ours are big squash. The puree can be used for up to a week from one cushaw!
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 is a winter squash much like butternut or acorn squash.
What you will need to make Cushaw Soup
- Cushaw Squash – You may use butternut squash (use 2-3)
- Broth – May use chicken, turkey, or vegetable broth. Make your own, or use it from the grocery store.
- Salt
- Dried Sage – You can use fresh sage if you have it on hand. Use as much as you like at least 1 tablespoon.
For full ingredient amounts, see recipe card below
Looking for a pumpkin pie recipe? Try my Sourdough Pumpkin Pie
How to make Cushaw Squash Soup
How to roast Cushaw squash
To prepare the squash for roasting, cut the ends off, cut in half, and remove the seeds.
Cushaw seeds can be roasted much like pumpkin seeds.
They also make great treats for your chickens or the backyard birds.
Place flesh down on a baking sheet and bake for 1 hour at 350 degrees F or until easily pierced with a fork.
To make the soup
Scoop 4 cups of the roasted flesh into a high speed blender that can handle high heat or you can use an Immersion Blender.
Add 1 cup of bone Bone Broth 1 tsp salt and 1/2 tsp dried sage.
If using fresh sage, roughly chop first.
Blend until smooth and silky.
Serving Suggestions
Serve with chopped bacon, sour cream, or roasted chestnuts!
If you prefer a cream soup, drizzle 1/4 cup of coconut milk or heavy cream over the soup before serving.
Storage Tips
Store in fridge in an airtight container for 3-4 days.
Freeze in freezer safe container for up to 2 months.
Cushaw Soup
The deep flavor of roasted cushaw soup is mixed with the richness of broth, salt, and sage for the perfect fall/winter soup recipe!
Ingredients
- 1 Cushaw Squash (may use butternut squash, but use 2-3 medium)
- 1 cup Broth (may use chicken, turkey, or vegetable broth)
- 1 tsp Salt
- 1/2 tsp Dried Sage
Instructions
Preheat oven to 350 degrees F.
Wash the cushaw squash.
Cut ends of the Cushaw then cut in half. Cushaw are very large and can be hard to cut in half.
Remove seeds. You can either clean the seeds and roast them or feed them to your chickens or birds. Also, save a few for planting next year!
Place flesh down on a baking sheet. This helps keep the squash juicy. If place flesh side up they will be very dry.
Bake for 1 hour or until easily pierced with a fork.
This time may vary depending on the size of your cushaw squash.
Scoop out 4 cups of flesh and put in a blender.
Save any extra flesh for pancakes, cushaw bread, or to add to yogurt for a delicious breakfast.
Add 1 cup bone broth, 1 tsp salt, 1/4 tsp dried sage.
If using fresh sage, add to taste or at least 1 tablespoon.
Blend until smooth and creamy.
If you prefer a creamy soup, drizzle 1/4 cup of heavy cream over the soup before serving.
Serve with chopped bacon, sour cream, or roasted chestnuts.
Notes
Store in airtight container in the fridge for 3-4 days.
Freeze in freezer safe container for up to 2 months.
Cushaw squash are easy to grow and yield several per plant. Keep in mind they will take over the garden if left to run.
The flavor of a cushaw squash is akin to a pumpkin/butternut squash. They are sweet and make the perfect substitute for pumpkin in recipes.
Store your cushaw squash in a cool dark place until ready to use. Lightly brush off any dirt, but do not wash until ready use.
To prolong the shelf life of your cushaw, rub beeswax all over the squash to help slow down the oxidation.
Nutrition Information
Yield 2 Serving Size 1Amount Per Serving Calories 64Total Fat 2gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 1gCholesterol 4mgSodium 1335mgCarbohydrates 8gFiber 1gSugar 4gProtein 4g
This website provides recipes and calculates the nutritional value to best of our ability. There may be slight variations in nutritional value based upon the alternative ingredients you may have on hand to use.
