Made This Recipe? Add Your Photo
Prep 35 mins
Cook 1 hr 15 mins
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.
For roasted squash
- 6 (1 1/4 lb) acorn squash
- 3 tablespoons vegetable oil
- 1 tablespoon kosher salt
- 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
- 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.
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.