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Zingerman's Cornman Farms shares recipe for Crookneck Squash Soup

Posted at 6:43 AM, Nov 18, 2018
and last updated 2018-11-18 06:45:52-05

Zingerman’s Cornman Farms is a historic, multi-award winning event space, wedding venue and working farm in Dexter, Michigan. The 42-acre farm and its venues were restored from their 1834 foundations with the most discerning guests in mind. Featuring a beautiful exhibition kitchen, chef’s garden, a classic farmhouse, four-season barn and a stunning tent pavilion. Guests can enjoy the beauty of the countryside just minutes from downtown Ann Arbor.


Cream of Pennsylvania Dutch Crookneck Squash Soup Recipe

Yield: Makes One Quart, which serves 6-8 people



250g Squash (Pennsylvania Dutch Crookneck) (Cornman Farms)

50g Shallots (Cornman Farms)

15g Garlic (Hard Neck) (Cornman Farms)

300g Cream (Guernsey)

50g Milk (Guernsey)

50g Butter (Kerrygold)

25g Honey (Ann Arbor Community Farms)

50g Apple (Front Garden)

4g Salt (Kosher)

1g Pepper (Tellicherry)

1.5g Fresh Thyme (Front Garden)

0.5g Bayleaf (Front Garden)


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 thru a fine Sieve into a serving bowl

6. Serve in teacups and saucers or in bowls