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!
Yield
8 servingsPrep
25 minCook
58 minReady
95 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For the roasted squash: | |||
| 8 | each |
acorn squash
1 to 1 1/4 pounds each |
*
|
| 45 | ml |
vegetable oil
|
|
| 15 | ml |
kosher salt
|
|
| For the soup: | |||
| 1 | large |
red onion
chopped |
|
| 23 | ml |
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 |
|
| 946 | ml |
stock
vegetable or chicken, low-fat and low salt |
|
| 946 | ml |
water
up to 5 cups |
|
| 3E+1 | ml |
apple cider vinegar
|
|
| 15 | ml |
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.
