Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Beet-Apple Soup in Acorn Squash Bowls Recipe
    Lost? Site Map

    Beet-Apple Soup in Acorn Squash Bowls

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 50 mins

    35 mins

    1 hrs 15 mins

    Geema's Note:

    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.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    For roasted squash

    For soup

    Directions:

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

    Ratings & Reviews:

    • on October 01, 2010

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 18, 2009

      25

      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 :)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 04, 2008

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

    Advertisement

    Nutritional Facts for Beet-Apple Soup in Acorn Squash Bowls

    Serving Size: 1 (1014 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 396.7
     
    Calories from Fat 106
    26%
    Total Fat 11.8 g
    18%
    Saturated Fat 1.7 g
    8%
    Cholesterol 0.0 mg
    0%
    Sodium 1726.1 mg
    71%
    Total Carbohydrate 72.8 g
    24%
    Dietary Fiber 10.3 g
    41%
    Sugars 9.6 g
    38%
    Protein 8.8 g
    17%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites