Apple Cushaw Soup

Nothing says autumn like a warm bowl of soup. Apples and cushaw are two fall flavors that find blissful harmony when combined in a large pot. Many of our vendors have a wonderful variety of squash and pumpkins. Last week our friends from Press St. Garden, the garden at NOCCA, had a behemoth pumpkin that weighed over 20 pounds! That’s a lot of soup.


  • 1 large cushaw squash
  • 1 large yellow onion, chopped
  • 2 tablespoons neutral cooking oil
  • 4 large apples, peeled, cored and quartered
  • 4 cups vegetable stock or water
  • 1 cup rice milk
  • ¼ cup coconut milk
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground turmeric
  • Sea salt
  • Freshly cracked black pepper


Peel squash, cut in half and remove seeds. Cut into 2 inch pieces.

In large pot over medium heat, saute onion in oil until soft, about 5 minutes. Add squash, apples, stock, rice milk, coconut milk, and nutmeg. Cover, bring to boil, then reduce heat and simmer 20 minutes or until squash is soft. Puree, in batches, in a blender or with an immersion blender. Season with salt and black pepper to taste.

Smart Shopping tip: Wash and store your vegetable scraps (squash peelings, onion ends, celery leaves, etc) in a bag in the freezer to make homemade vegetable stock. Once the bag is full add the scraps to a big pot of water and simmer on low for 30-60 minutes.

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Market Umbrella


Market Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the field of public markets for public good. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.

Crescent City Farmers Market


The Crescent City Farmers Market operates weekly year-round in four New Orleans neighborhoods. The CCFM hosts nearly 80 local small farmers, fishers and food producers, and more than 100,000 shoppers annually.