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Pennsylvania Dutch Crookneck Squash Soup
Zingerman’s executive chef, Kieron Hales, created this signature soup with Pennsylvania Dutch crookneck squash grown in his garden on the property.
Photograph courtesy of Marta Perez PhotographyPhotograph courtesy of Marta Perez Photography
Servings
6
6
Menu Part
- soup
Main Ingredient
- Squash
Executive Chef Kieron Hales
Zingerman’s Cornman Farms
Dexter, Mich.
Cornman Farms is an event space, private dining destination and working farm run by Zingerman’s, a restaurant group out of Ann Arbor, Mich. The venue’s executive chef, Kieron Hales, created this signature soup with Pennsylvania Dutch crookneck squash grown in his garden on the property. This squash variety has a sweet earthy flavor; other winter squash can be used as well.
Ingredients
9 oz. Pennsylvania Dutch crookneck squash (or other winter variety), cut up
1¾ oz. shallots
½ oz. garlic
10½ oz. cream
1¾ oz. milk
1¾ oz. butter
1 oz. honey
1 apple (about 2 oz.), cored and diced
½ tsp. thyme leaves
1 bay leaf
Salt and pepper, to taste
Steps
1. In medium saucepan, combine squash, shallots and garlic. Add cream, milk, butter and honey, covering vegetables with liquid. Stir in apple, thyme, bay leaf and salt and pepper to taste.
2. Place over medium heat and bring to simmer. Cover and cook 50 minutes or until squsah is tender.
3. Using a stick blender or electric blender on high speed, mix until pureed. Pass mixture through a fine sieve into a serving bowl.
4. To serve, ladle into cups or small bowls.
Photograph courtesy of Marta Perez Photography
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