I forget who it was who asked for the recipe for the soup I did for last week's pie party, so here you go. You can all have it. It came from a 1994 annual of recipes from Southern Living which we picked up in the library for about $2.
Cut 2 large acorn squash in half, deseed them, and boil them for about 30 minutes. Let them cool, peel 'em, and mush 'em.
While the squash is cooling, chop up a large onion, and saute it slowly in 1/4 cup of butter for about 20 minutes until soft. Add 6 cups of chicken broth (stock), 1 1/2 cups of dry white wine (cheap stuff will do) and the squash, and simmer for 10 minutes. Turn the heat off, add 2 tbsp of lime juice, the zest of a lime, and 1/4 tsp pepper, and allow to cool.
Blend until smooth and add 1 cup whipping cream. Garnish with chopped chives or parsley if you feel so inclined, and serve cold or warm with cornbread. (I prefer warm.)
Easy or what?
You can use pretty much any squash if you don't have acorn. It comes out more or less the same. Try these creamy fall soups as well, also from Southern Living (Oct 2003): I rather fancy curried acorn squash and apple soup.
Everything was homemade and vegetarian, so it had to be healthy, right? And the more of it we ate, the healthier we got.
I'm not going to post recipes for the shoo-fly pie, sweet potato pie, Anna's banana chocolate cream death pie or her amazing diabetes-inducing pear and apple cobbler.* Go and get a copy of Mrs. Rowe's little book of Southern Pies by Mollie Cox Bryan. It's a wonderful book - get it from the library and check it our first if you don't believe me. You'll end up buying it.
*The cobbler's not included in the pie book. That came from a Southern Lady special, adapted by Anna, and I have no idea what she did. It's probably not safe to be let loose on human beings, though, unless medical assistance and insulin are on hand. Think of me as your friend.
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