Beet-Apple Soup in Acorn Squash Bowls

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“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.”
1hr 50mins

Ingredients Nutrition


  1. Roast squash: Preheat oven to 375F.
  2. Cut off"tops" of squash (about 1 inch from stem end) and reserve.
  3. Scoop out seeds and discard.
  4. Cut a very thin slice off bottoms of squash to create a stable base.
  5. Brush"bowls" and tops all over with oil and sprinkle salt inside.
  6. Arrange squash bowls, with tops alongside, stem ends up, in large shallow baking pan.
  7. Roast squash until flesh of squash is just tender, about 1 1/4 hours total.
  8. (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.
  9. Make soup while squash roast: Cook onion in oil in a 5-quart heavy saucepan over moderate heat, stirring occasionally, until softened.
  10. Add beets and apple and cook, stirring occasionally, 5 minutes.
  11. Add garlic and cook, stirring, 30 seconds.
  12. Add broth and 4 cups water, then simmer, uncovered, until beets are tender, about 40 minutes.
  13. Stir in vinegar and brown sugar.
  14. Puree soup until very smooth, at least 1 minute per batch Please use caution when blending hot liquids.
  15. Return soup to pan, then season with salt and pepper and reheat.
  16. If soup is too thick, add enough water to thin to desired consistency.
  17. Serve soup in squash bowls.
  18. Soup can be made 3 days ahead and chilled, covered.

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