The perfect squash soup
That’s right, we said it. We think this is the PERFECT squash soup. It’s creamy, sweet, and nutty flavor is the ideal way to start your Thanksgiving feast, or simply treat yourself on a cold winter day.
Ready to try it? Follow along with Chef Kieron’s cooking tutorial!
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- 2 cups crookneck or butternut squash, peeled and chopped into ½ inch pieces
- 5 tbsp shallots, roughly chopped
- 1 clove hardneck garlic, roughly chopped
- 1 ¼ cups heavy cream
- ¼ cup whole milk
- ¼ cup salted butter
- 1 tbsp honey
- ½ cup apple, sliced
- 1 ½ tsp kosher salt
- ¼ tsp pepper
- 1 ¾ tsp 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.
- Pour all ingredients into blender and puree at high speed.
- Pass through a fine sieve into a serving bowl.
- Serve and enjoy!
Pennsylvania Dutch Crookneck is a popular variety of Winter squash, which belongs to the Cucurbita genus (Cucurbita moschata ‘Pennsylvania Dutch Crookneck’). This variety is a vegetable that typically grows as an Annual (a plant that matures and completes its lifecycle over the course of a single year). Pennsylvania Dutch Crookneck is known for growing to quite a large height and has a sweet earthy taste to it.