Categories: Recipes Date: Nov 9, 2015 Title: Apple Cushaw SoupNothing 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.
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.