BEET SOUP IN ROASTED ACORN SQUASH

Beet Soup in Roasted Acorn Squash image

Categories Soup/Stew Vegetable Appetizer Thanksgiving High Fiber Dinner Fall Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 8 servings (about 10 cups)

Number Of Ingredients 15

Previous Next

Ingredients

For roasted squash
8 (1- to 1 1/4-pound) acorn squash
3 tablespoons vegetable oil
1 tablespoon kosher salt
For soup
1 large red onion, chopped
1 1/2 tablespoons vegetable oil
5 medium beets (2 pounds without greens), peeled and cut into 1-inch pieces
1 red apple such as Gala or Braeburn, peeled and cut into 1-inch pieces
2 garlic cloves, minced
4 cups chicken or vegetable broth
4 to 5 cups water
2 tablespoons cider vinegar
1 tablespoon packed light brown sugar
Accompaniment: cornmeal-cayenne grissini

Steps:

Roast squash:
Preheat oven to 375°F.
Cut off "tops" of squash (about 1 inch from stem end) and reserve. Scoop out seeds and discard. Cut a very thin slice off bottoms of squash to create a stable base. Brush "bowls" and tops all over with oil and sprinkle salt inside. Arrange squash bowls, with tops alongside, stem ends up, in 2 large shallow baking pans.
Roast squash in upper and lower thirds of oven, switching position of pans halfway through baking, until flesh of squash is just tender, about 1 1/4hours total.
Make soup while squash roast:
Cook onion in oil in a 5-quart heavy saucepan over moderate heat, stirring occasionally, until softened. Add beets and apple and cook, stirring occasionally, 5 minutes. Add garlic and cook, stirring, 30 seconds.
Add broth and 4 cups water, then simmer, uncovered, until beets are tender, about 40 minutes. Stir in vinegar and brown sugar.
Purée soup in 3 batches in a blender until very smooth, at least 1 minute per batch (use caution when blending hot liquids), transferring to a large bowl. Return soup to pan, then season with salt and pepper and reheat. If soup is too thick, add enough water to thin to desired consistency.
Serve soup in squash bowls.

*** Explore more Beet Soup In Roasted Acorn Squash Recipes »

Comment
Leave a comment

Mohammad Jeal

[email protected]

I loved this soup! It was so flavorful and satisfying.

Arkbar Banks

[email protected]

This soup was a bit too sweet for my taste.

King Kong

[email protected]

Great recipe!

Omole Oluwatosin Gabriel

[email protected]

This soup was delicious! I loved the unique flavor of the beets and the acorn squash. It was also very easy to make. I will definitely be making this again.

Ronik YT

[email protected]

This soup was just okay. I found it to be a bit bland and the texture was not to my liking. I will not be making this again.

Kay Brown

[email protected]

This soup was amazing! I loved the combination of the beets and the acorn squash. It was so flavorful and satisfying. I will definitely be making this again.

Bakrim Abderrahman

[email protected]

I made this soup last night and it was a hit! My husband and I both loved it. The flavors were perfect and it was so easy to make. I will definitely be making this again.