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Chef Kieron Hales Pennsylvania Dutch squash soup recipe
Food + Drink Recipes

Cream of Pennsylvania Dutch Crookneck Squash Soup Recipe

Published December 21, 2018 by

Chef Kieron Hales of Zingerman’s Cornman Farms shares his cream of Pennsylvania Dutch Crookneck squash soup recipe.

By Chef Kieron Hales

Photography by Marta Perez 

Pennsylvania Dutch Crookneck is a popular variety of winter squash. This variety is a vegetable that typically grows as an annual (a plant that matures and completes its lifecycle over the course of a year). Pennsylvania Dutch Crookneck is known for growing to a large height and has a sweet earthy taste. It’s also great for soups in the fall or winter.

Yield: Makes one quart, which serves 6-8 people

INGREDIENTS

  • 2 cups Pennsylvania Dutch Crookneck squash, peeled and chopped into ½-inch pieces
  • 5 tablespoons shallots, roughly chopped
  • 1 clove hardneck garlic, roughly chopped
  • 1 ¼ cups heavy cream
  • ¼ cup whole milk
  • ¼ cup salted butter
  • 1 tablespoon honey
  • ½ cup whole apple
  • 1 ½ teaspoon kosher salt
  • ¼ teaspoon pepper
  • 1 ¾ teaspoon fresh thyme
  • 1 bay leaf 

DIRECTIONS

  1. Place all ingredients in a medium pan sized so the liquids cover the ingredients.
  2. Cover with a lid.
  3. Place on medium heat for 50 minutes or until the squash is tender.
  4. Blitz with a stick blender or preferably a Vitamix at high speed.
  5. Pass through a fine sieve into a serving bowl.
  6. Serve in teacups and saucers or in bowls.

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