The Campus Club’s Acorn Squash Soup
2 small acorn squash
4 tablespoons butter
2 1/2 tablespoons flour
1/3 cup diced onion
1/2 cup diced celery
1/2 teaspoon garlic, minced
1 pinch cayenne pepper, optional
2 1/2 cups chicken or vegetable broth
1 cup heavy cream
salt and pepper, to taste
Cut the acorn squash in half and remove the seeds. Place them cut side down on a baking sheet, add about 1 cup of water to pan and cover with foil. Bake at 350 degrees for 30 to 45 minutes until tender. Scrape the squash from the skins and mash it for a more country style or puree it in a blender for a smoother soup.
In a small saucepan, make a roux by melting 2 1/2 tablespoons of butter in a saucepan over medium-low heat. While stirring, add flour to the butter and stir until well combined. Do not let it cook too long. The roux should still be white or cream colored not tan or brown. Set aside. In a large pot over medium heat, melt 1 1/2 tablespoons of butter. Add diced onions, celery and garlic and sauté until the onions are translucent, but don’t have color to them. Turn the heat down if they are cooking too quickly. Add the broth and bring it to a boil, then turn the heat down to a simmer. Add the mashed or pureed acorn squash and with a whisk, whisk in the roux a bit at a time until the soup has thickened to the desired consistency. Add the heavy cream and season with salt, pepper and a pinch of cayenne pepper, if desired. Bring the soup back up to a simmer, then remove from the heat and serve. Serves 4-6 people.
From Chef Dai Lien at Campus Club.
2 cups cornmeal
1 cup buttermilk
1/2 teaspoon soda
1 teaspoon salt
3 tablespoons bacon grease
Mix cornmeal with buttermilk, soda, salt and beaten egg. Melt bacon grease in an iron skillet. Pour most of melted grease into batter and stir well. Pour batter into hot skillet and bake in an oven at 425 degrees for 25 to 30 minutes.
From John Parris’ “Mountain Cooking.