We had a bonanza crop of pumpkins and heirloom squashes in 2020, and months later we’re using up the last of whatever we had leftover from the farm stand. One of those funky winter squashes is a Jarrahdale, with pale bluish-green skin and vibrant orange flesh.
There’s plenty leftover squash from roasting the whole thing a couple of days ago, and homemade chicken stock in the freezer. With the icy winds of February howling outside, its seems the perfect time to whip up this hearty and nutritious pot of gourd.
The icing on the cake is the sage pesto, which brings the whole thing together with its nutty green swirls. This squash soup would be amazing in the fall, right out of the garden, but no less so in mid-winter.