Recipes
Boston Marrow Squash Soup
1/2 Cup
2
8 Cups
5 1/2 Cups
1/4 Cup
2
1 TBSP
1 TSP
1 TSP
1 TBSP
1/3 lb
Butter
Onions
Roasted Boston Marrow
Vegetable Stock
Brown Sugar
Bay Leaves
Finely Chopped Fresh Sage
Nutmeg
White Pepper
Salt
Bacon
1. Cut Squash in half. Roast Squash, with skin on, at 350 degrees until golden color on bottom. Remove seeds. Face skin up on sheet pan with parchment paper underneath. Roast till tender. Take out. Let cool. Remove skin.
​
2. Chop onion. Sauté onion with the butter in a large stock pan for 3-5 minutes. Add veggie stock, bay leaves, sage, nutmeg, brown sugar, salt, white pepper. Bring to a boil. Allow it to simmer on medium for 10 minutes. Add roasted squash. Cook for 10 minutes.
​
3. Add components of pot to blender and puree till smooth. Place back in pot. Keep warm.
​
4. Cut bacon into 1 inch pieces. Cook on stove till crispy. Remove from grease on paper towel.
5. To serve, add sour cream and bacon. Other additional toppings could include candied walnuts or pecans, fried sage, or herb pesto.