For some reason, our farmers always have a crop of cushaw squash right at the end of July. Cushaw squash has fall flavor reminiscent of butternut or acorn squash but with a touch of mildness.
They are rather unique looking things. The skin is easier to peel than a traditional winter squash. Peeling them exposes a ‘creamsicle-like’ color that is mild and delicious.
We were lucky enough to get them this past week and I wasn’t quite sure what I wanted to do with them.
Tomball volunteer, Elyssa, makes a delicious Cushaw butter that she slathers on pecan crusted chicken or chops, on waffles, toast and anything that could use a hint of sweetness.
While the flavor of Cushaw is quite mild, I knew I wanted something savory to balance the sweetness. As I do on most days, I went searching the fridge for what needed to be used so I could make soup or salad.
Poblanos…1/2 Red Bell Pepper…Corn on the cob.
I seem to follow the same scripts when it comes to my soups…I start with my aromatics, then build with a veggie of substance, cover with some broth, simmer, puree, then season.
(Seems too simple, doesn’t it? It’s alllllll simple. Stick with me! I’ll prove it!)
I was surprised to see the ingredients come together in the most perfect of ways and it was EXACTLY what I was craving!!!
The active time is short but the simmering action allows the magic to happen.I made this one morning, around 10:30 and it was ready from lunch at noon. It was fresh, delicious and comforting.
This is also the perfect meal to make when working from home -or- on a lazy Sunday. You want to have some time to let the soup build as you go about doing other things.
Cushaw Squash, Corn and Pepper Soup
This sweet and savory summer soup is the perfect promise of fall while using the Summer's harvest!
- 1 tsp Coconut Oil
- 1/2 Onion Red or Yellow, Diced
- 1 Clove Garlic Minced (or, pressed)
- 1 Whole Cushaw Squash Peeled and Chopped
- 2 Cups Broth Chicken or Vegetable
- 1` Poblano Pepper Roasted & Roughly Chopped
- 1 Red Bell Pepper Roasted & Roughly Chopped
- Salt, Pepper To Taste
- 1/2 Cup Malk Or Milk, coconut or nut milk substitute
- 2 Whole Corn Cobs Kernels removed
- 1 tsp Parmesan Cheese Fresh
- 1 tsp Crushed Red Peppers
Broil or Roast peppers until skin is lightly charred (5-10 minutes.)
Immediately remove peppers from the heat and place in a brown paper lunch bag. Set aside and prepare mise en place.
Place coconut oil into medium sauce pan, adding onion and garlic.
Saute until soft and fragrant.
Add Cushaw Squash and cover with broth.
Bring broth to a boil and simmer for 30 minutes.
Remove Peppers from paper bag. Lightly run water over the pepper to remove the char and excess skin. Rough Chop peppers.
Add peppers, salt and pepper. Simmer for 10 more minutes.
Use emulsion blender (or, standalone blender) to combine soup, adding chosen 'dairy.' (add more if you prefer a thinner soup.
Add salt, pepper and paprika to taste.
Increase heat and stir in corn kernels, serving warm and top with crushed red pepper and parmesan cheese.
Looking back, I think adding some cilantro would have been fun. For this recipe, I kept the heat mild. Per the usual, add more heat is you choose…jalapeno or serrano would be nice.
Please let me know what you think, or, drop a comment to let us know how you enjoyed my recipe!!!