Crookneck Squash Soup Recipe

When autumn rolls in, there’s nothing more comforting than a warm, hearty bowl of soup. Crookneck squash, with its vibrant yellow skin and sweet, nutty flavor, is the perfect base for creating a soul-satisfying soup that’s both flavorful and nourishing. This versatile squash is often overlooked, but once you give it a try, it’ll quickly become a staple in your fall cooking rotation. It blends seamlessly with a variety of herbs and spices, making it a delicious choice for soups and stews.

Crookneck squash is a type of summer squash with a distinct, crooked neck and smooth skin. It’s rich in vitamins A and C, making it not just a tasty treat but a healthful one too. And while its appearance may remind you of other yellow squash varieties, its deeper flavor profile sets it apart in the world of soups. Whether you’re looking for a cozy meal for a cool evening or a way to make use of fresh, seasonal produce, this crookneck squash soup is the answer.

In this guide, I’ll walk you through the full recipe, step-by-step, so you can create a soup that’s rich, velvety, and bursting with flavor. Along the way, I’ll share tips, variations, and insights to help you elevate this recipe to the next level.

Crookneck Squash Soup Recipe

This recipe is straightforward, allowing the natural sweetness of the crookneck squash to shine through, enhanced by aromatic vegetables and savory herbs. The result is a smooth, velvety soup that’s as satisfying as it is flavorful.

Ingredients Needed

• 2 medium crookneck squashes: Choose ones with smooth, firm skin and a deep yellow color.
• 1 medium onion: Adds a bit of sweetness and depth to the base of the soup.
• 2 cloves garlic: Essential for that aromatic kick.
• 2 tablespoons olive oil: For sautéing the onions and garlic and creating a rich base.
• 4 cups vegetable or chicken broth: This is the liquid that will blend everything together. Use a good-quality broth for a richer flavor.
• 1/2 teaspoon ground cumin: This adds a warm, earthy note that pairs beautifully with the squash.
• 1/2 teaspoon turmeric: A dash of turmeric brings color and an additional layer of depth to the flavor profile.
• 1/2 teaspoon smoked paprika: Smoked paprika offers a subtle smokiness that complements the sweetness of the squash.
• Salt and pepper: For seasoning to taste.
• 1 cup coconut milk or heavy cream: This creates a silky, creamy texture and rounds out the flavors.
• Fresh herbs (optional): Fresh thyme or parsley works wonderfully as a garnish.

Cooking Instructions

1. Prepare The Squash

   • Begin by washing the crookneck squashes thoroughly. Cut off the ends and slice them lengthwise. Scoop out any seeds with a spoon, and then cut the squash into cubes, roughly 1-inch in size. This will help the squash cook faster and more evenly.

2. Sauté The Aromatics

   • Heat the olive oil in a large pot over medium heat. Add the diced onions and cook for about 5-7 minutes, or until they become soft and translucent. Stir occasionally to prevent burning.
   • Add the garlic and sauté for another 1-2 minutes, just until fragrant. Be careful not to let the garlic brown too much, as it can turn bitter.

3. Cook The Squash

   • Toss the cubed squash into the pot with the onions and garlic. Stir to combine and let everything cook together for another 3-5 minutes. This will help the squash caramelize slightly, bringing out its natural sweetness.

4. Simmer The Soup

   • Pour in the broth, followed by the cumin, turmeric, smoked paprika, salt, and pepper. Stir everything together, ensuring the spices are evenly distributed.
   • Bring the soup to a boil, then reduce the heat to low. Let it simmer for 20-25 minutes, or until the squash is tender and easily breaks apart when pressed with a spoon.

5. Blend The Soup

   • Once the squash is soft, remove the pot from the heat. Use an immersion blender to puree the soup until smooth and creamy. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a regular blender. Just be cautious, as the soup will be hot!

6. Finish The Soup

   • Stir in the coconut milk or heavy cream, and adjust the seasoning with more salt and pepper, if needed. For a smoother texture, feel free to add more broth or cream until you reach your desired consistency.

7. Serve And Garnish

   • Ladle the soup into bowls, then garnish with fresh herbs like thyme or parsley, if desired. A drizzle of extra cream or a sprinkle of crumbled feta cheese also makes a lovely topping.

Ingredient Insights

• Crookneck Squash: This squash is the star of the dish, with a flavor that’s sweet and mildly nutty. It’s packed with nutrients, including vitamins A and C, potassium, and fiber. The soft flesh of crookneck squash breaks down easily during cooking, making it perfect for soups and purees.
• Coconut Milk: Adding coconut milk instead of regular cream gives the soup a rich, tropical flavor while keeping it dairy-free. The subtle sweetness of coconut complements the squash perfectly, adding depth without overwhelming the taste.
• Smoked Paprika: Unlike regular paprika, smoked paprika is made from dried, smoked peppers. This gives it a distinctive, smoky flavor that’s ideal for adding complexity to vegetable-based soups like this one. It balances the sweetness of the squash and enhances the overall flavor profile.

Expert Tips

• Seasonal Squash Choices: If crookneck squash is unavailable, you can substitute it with other types of summer squash like yellow zucchini or straightneck squash. They have similar textures and flavors that work just as well in this recipe.
• Blending Tip: If you prefer a chunkier texture, don’t fully blend the soup. Instead, blend half of the mixture and leave the rest as is. This gives the soup some texture without losing its smooth, velvety body.
• Make it Spicy: If you enjoy a little heat, you can add a pinch of cayenne pepper or a few dashes of hot sauce while cooking. This can be a nice contrast to the sweetness of the squash and coconut milk.
• Toppings: For added flavor and texture, consider topping the soup with roasted pumpkin seeds, crumbled bacon, or a dollop of Greek yogurt. These toppings provide an extra layer of richness and a satisfying crunch.

Recipe Variations

• Vegan Version: To make the soup vegan-friendly, simply use coconut milk and vegetable broth (which is already suggested in the recipe). Avoid adding any dairy-based toppings like cream or cheese, and use a plant-based yogurt if you want a creamy garnish.
• Roasted Squash Variation: Instead of simmering the squash, try roasting it. Cut the squash into cubes, toss with olive oil, salt, and pepper, and roast in a preheated 400°F oven for 25-30 minutes. Then, follow the same steps to create the soup, adding the roasted squash to the pot for extra depth of flavor.
• Add Protein: If you’re looking for a more filling meal, you can add cooked chicken or sausage to the soup. Shredded rotisserie chicken works particularly well if you want a quick addition without too much prep work.
• Herb Variations: For a different twist, try incorporating fresh sage, rosemary, or basil into the soup. Each of these herbs pairs beautifully with squash and adds a unique flavor profile.

Final Words

This crookneck squash soup is the epitome of comfort food-warm, creamy, and flavorful with a subtle complexity from the spices and coconut milk. It’s perfect for crisp fall evenings when you crave something light but satisfying. Not only does it taste amazing, but it’s also a great way to use up seasonal squash in a creative and delicious way.

The best part? You can easily adjust the recipe to fit your taste preferences or dietary restrictions. Whether you’re vegan, vegetarian, or just looking for a hearty soup to warm up with, this recipe is a keeper.