Beet-Apple Soup in Acorn Squash Bowls
"This soup is a beautiful first course for a dinner party or special family meal. While the presentation gives the impression of a complicated recipe, it's extremely simple and easy to make."
- Ready In:
- 1hr 50mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
-
For roasted squash
- 6 (1 1/4 lb) 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, peeled and cut into 1 inch pieces (2 lb without greens)
- 1 red apple, peeled and cut into 1 inch pieces (such as Gala or Braeburn)
- 2 cloves garlic, minced
- 4 cups chicken broth or 4 cups vegetable broth
- 4 -5 cups water
- 2 tablespoons cider vinegar
- 1 tablespoon packed light brown sugar
- 1 lemon, juice of
directions
- Roast squash: Preheat oven to 375F.
- 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 large shallow baking pan.
- Roast squash until flesh of squash is just tender, about 1 1/4 hours total.
- (Do not get them overly soft or floppy. they need to hold their shape to hold the soup.) If a small hole forms, serve soup in squash but set in a soup bowl.
- 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.
- Puree soup until very smooth, at least 1 minute per batch Please use caution when blending hot liquids.
- 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.
- Soup can be made 3 days ahead and chilled, covered.
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Reviews
-
This is the most beautiful, colorful and delicious veggie dish I have ever served. This is going to be my 1st course for Thanksgiving for a party of eight. This recipe showcases the veggies that are in season at the right time. Thank you so much for posting this lovely recipe! -
This was an absolutely beautiful soup but for some reason mine came out overpoweringly beety. I like beets but for me it was too much. It was definitely the prettiest soup I ever made though :)
-
I made just the soup part of this recipe - well worth it. I made half the amount, as I had small beets, and eight of them were needed to make up a pound. I did not add any salt, as we are very low sodium, and did not miss it. The lemon juice does not show up in the instructions, and I did not use it. I did garnish with a spoonful of sour cream - plain yogurt or creme fraiche would also be lovely. I can just imagine how lovely this would look against the deep orange of acorn squash. The soup is very flavorful, we enjoyed it very much. -
This next weekend, I AM GOING TO MAKE THIS. It sounds delightful. Ill respond back on my thoughts and reactions.
RECIPE SUBMITTED BY
Geema
Naples, 87
<p>Life often interupts our comfortable routines in very unexpected ways and in the past three years I've certainly faced some challenges. As a health nut who ate mostly vegetarian I was beyond shocked to discover that I was diabetic. <img title=Yell src=../tiny_mce/plugins/emotions/img/smiley-yell.gif border=0 alt=Yell /> I shouted and rebelled and cried. But the good news is that I can control my glucose levels simply by eating very low carb. What a complete turn around it was to pass up all my high carb vegetarian foods like grains, and veggies and embrace meat! <img title=Surprised src=../tiny_mce/plugins/emotions/img/smiley-surprised.gif border=0 alt=Surprised /> I've adjusted to this limited diet and thanks to Zaar can eat a nice variety of healthful meals.</p>
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