I had big plans for the garden this year, but somehow it never really got off the ground.. or in the ground. Either way, I did manage to get one lonely squash plant seedling planted, and it yielded a single ENORMOUS Boston Marrow Squash. Well hey, I wasn’t going to let that go to waste, so I scooped out the seeds and set out to make the largest batch of squash soup ever. It ended up working out really well for soup – the squash has lots of flavor and is pretty sweet, almost like a pumpkin on steroids. I added some local cheese to thicken up the texture, saving some for the top as well, and paired it with a mug of Asian Pear cider. A pretty simple meal, but that squash is a big winner. Maybe next year, I’ll have a few more!
Squash Soup:
Boston Marrow Squash – My Garden
Cheese – Birchrun Hills
Asian Pear Cider – North Star Orchard
Non local – salt, pepper