Beet-Apple Soup in Acorn Squash Bowls

Recipe by Geema
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READY IN: 1hr 50mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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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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