Imed Shili Cushaw Soup Recipe is made with Cushaw squash, bone broth, salt, and dried sage. This flavorful and comforting soup is a classic addition to any fall or winter menu. This traditional Cushaw Soup Recipe creates a hearty dish that takes about 1 hour and 15 minutes to prepare and can serve up to 4 people.
Cushaw Soup Ingredients
- 1 medium-sized Cushaw squash (approximately 4-5 pounds)
- 1 cup bone broth
- 1 teaspoon salt
- 1/2 teaspoon dried sage
Cushaw Soup Instructions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
- Wash the Cushaw squash, then cut off the ends and slice it in half lengthwise. Remove the seeds and fibrous strands from the center.
- Place the squash halves, flesh side down, on a baking sheet lined with parchment paper or aluminum foil.
- Bake in the preheated oven for 45 minutes to 1 hour, or until the flesh is tender and easily pierced with a fork.
- Once baked, remove the squash from the oven and let it cool slightly. Using a spoon, scoop out approximately 4 cups of the cooked squash flesh and transfer it to a blender.
- To the blender, add 1 cup of bone broth, 1 teaspoon of salt, and 1/2 teaspoon of dried sage.
- Blend the ingredients until smooth and creamy, adding more broth if a thinner consistency is desired.
- Taste and adjust seasoning if necessary.
- Serve the soup hot, garnished with chopped bacon, a dollop of sour cream, or roasted chestnuts if desired.
Recipe Tips
- Add Aromatics: Enhance the soup’s aroma by sautéing onions, garlic, or shallots before adding the roasted squash and broth. This step can elevate the overall flavor profile of the soup.
- Creamy Texture: For a creamier texture, blend in a splash of heavy cream, coconut milk, or Greek yogurt along with the other ingredients in the blender. This addition can add richness and smoothness to the soup.
- Garnish Creatively: Get creative with garnishes to add visual appeal and extra flavor. Try topping the soup with toasted pumpkin seeds, croutons, a drizzle of balsamic reduction, or a sprinkle of freshly chopped herbs like parsley or chives.
How To Store Cushaw Soup
Refrigerate: Allow the Cushaw Soup to cool completely. Then, transfer it to an airtight container or cover the soup pot with a lid. Store it in the refrigerator for up to 3-4 days.
Freeze: For longer storage, freeze the soup. Ladle the cooled soup into freezer-safe containers, leaving some room for expansion. Seal tightly and label with the date. The soup can be frozen for up to 2-3 months. To enjoy later, thaw it overnight in the refrigerator before reheating on the stove or in the microwave.
How To Reheat Leftover Cushaw Soup
On the Stove: Transfer the leftover Cushaw Soup to a saucepan or pot. Heat over medium-low heat, stirring occasionally, until the soup is warmed through. This method allows for gentle reheating and helps prevent overheating.
In The Microwave: Pour a serving of the soup into a microwave-safe bowl and cover it loosely with a microwave-safe lid or paper towel. Microwave on high for 1-2 minutes, stirring halfway through to ensure even heating. Adjust the time as needed based on your microwave’s wattage.
In The Oven: Preheat the oven to 350°F (175°C). Pour the leftover soup into an oven-safe dish and cover it with aluminum foil. Reheat for about 15-20 minutes, or until the soup is hot all the way through.
What To Serve Cushaw Soup
Cushaw Soup Recipe pairs well with crusty bread, a green salad, roasted vegetables, and garlic breadsticks. It also can be served alongside grilled cheese sandwiches, a fruit salad, steamed rice, and a cheese platter for better savoring of the meal.
Frequently Asked Questions
Can I use a different type of squash instead of Cushaw squash?
While Cushaw squash is recommended for its unique flavor and texture, you can substitute it with other winter squashes like butternut or acorn squash. Just keep in mind that the taste and consistency of the soup may vary slightly.
Can I make this soup vegetarian or vegan?
Yes, you can easily make this soup vegetarian or vegan by using vegetable broth instead of bone broth and omitting any dairy-based garnishes like sour cream. You can also substitute non-dairy alternatives for a creamy texture.
Do I need to peel the Cushaw squash before baking?
No, you don’t need to peel the Cushaw squash before baking. The skin becomes tender after baking, making it easy to scoop out the flesh once it’s cooked.
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Cushaw Soup Recipe
Description
Cushaw Soup Recipe is made with Cushaw squash, bone broth, salt, and dried sage. This flavorful and comforting soup is a classic addition to any fall or winter menu. This traditional Cushaw Soup Recipe creates a hearty dish that takes about 1 hour and 15 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
- Wash the Cushaw squash, then cut off the ends and slice it in half lengthwise. Remove the seeds and fibrous strands from the center.
- Place the squash halves, flesh side down, on a baking sheet lined with parchment paper or aluminum foil.
- Bake in the preheated oven for 45 minutes to 1 hour, or until the flesh is tender and easily pierced with a fork.
- Once baked, remove the squash from the oven and let it cool slightly. Using a spoon, scoop out approximately 4 cups of the cooked squash flesh and transfer it to a blender.
- To the blender, add 1 cup of bone broth, 1 teaspoon of salt, and 1/2 teaspoon of dried sage.
- Blend the ingredients until smooth and creamy, adding more broth if a thinner consistency is desired.
- Taste and adjust seasoning if necessary.
- Serve the soup hot, garnished with chopped bacon, a dollop of sour cream, or roasted chestnuts if desired.
Servings 4
- Amount Per Serving
- Calories 200
- % Daily Value *
- Total Fat 5g8%
- Saturated Fat 1g5%
- Cholesterol 5mg2%
- Sodium 600mg25%
- Total Carbohydrate 35g12%
- Dietary Fiber 8g32%
- Sugars 10g
- Protein 6g12%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
