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