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Beet Soup in Roasted Acorn Squash

 

Beet soup served in roasted acorn squash, it is a delicious way to serve both of these two root vegetables together!
62

Yield

8

servings

Prep

25

min

Cook

58

min

Ready

95

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
 

Ingredients

For the roasted squash:
8 each acorn squash
1 to 1 1/4 pounds each
*
3 tablespoons vegetable oil
1 tablespoon kosher salt
For the soup:
1 large red onion
chopped
1 ½ tablespoons vegetable oil
5 medium beets
2 pounds without greens, peeled and cut into 1-inch pieces
*
1 each apples
red, such as gala or braeburn, peeled and cut into 1-inch pieces
3 cloves garlic
minced, or as needed
4 cups stock
vegetable or chicken, low-fat and low salt
4 cups water
up to 5 cups
2 tablespoons apple cider vinegar
1 tablespoon brown sugar
light, packed

Directions

To 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.

Place 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 1¼ hours total.

Make soup while squash roast:

Cook onion in oil in a 5-quart heavy saucepan over moderate heat, stirring occasionally, until softened.

Stir in beets and apple and cook, stirring occasionally, 5 minutes. Stir in garlic and cook, stirring, 30 seconds.

Mix in 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.

Note: You can always make soup separately and serve it with soup bowls.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 315g (11.1 oz)
Amount per Serving
Calories 11464% of calories from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1269mg 53%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 3%
Sugars g
Protein 6g
Vitamin A 0% Vitamin C 6%
Calcium 3% Iron 3%
* based on a 2,000 calorie diet How is this calculated?

 

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