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.
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!!!