Beet Soup in Roasted Acorn Squash

Name: Beet Soup in Roasted Acorn Squash
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 8
Cuisine: Global
Ingredients: 454 grams acorn squash; 5 mediums beets (2 pounds without greens), peeled and cut into 1-inch pieces; 1 red apple such as Gala or Braeburn, peeled and cut into 1-inch pieces; 8 servings Accompaniment: cornmeal-cayenne grissini; 2 Tbsps cider vinegar; 2 garlic cloves, minced; 1 Tbsp kosher salt; 1 Tbsp packed light brown sugar; 1 large red onion, chopped; 946 milliliters chicken or vegetable broth; 2 Tbsps vegetable oil; 946 milliliters water

Beet Soup in Roasted Acorn Squash is a gluten free and vegan soup. This recipe makes 8 servings with 105 calories, 2g of protein, and 3g of fat each. This recipe covers 7% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Autumn. A mixture of acorn squash, vegetable broth, braeburn, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes around 5 hours.

Instructions

Preheat oven to 375°F.

Equipment you will use

Oven

Cut off "tops" of squash (about 1 inch from stem end) and reserve. Scoop out seeds and discard.

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Squash

Seeds

Cut a very thin slice off bottoms of squash to create a stable base.

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Squash

Base

Brush "bowls" and tops all over with oil and sprinkle salt inside. Arrange squash bowls, with tops alongside, stem ends up, in 2 large shallow baking pans.

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Squash

Salt

Cooking Oil

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Baking Pan

Bowl

Roast squash in upper and lower thirds of oven, switching position of pans halfway through baking, until flesh of squash is just tender, about 1 1/4hours total.

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Squash

Equipment you will use

Oven

Cook onion in oil in a 5-quart heavy saucepan over moderate heat, stirring occasionally, until softened.

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Onion

Cooking Oil

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Sauce Pan

Add beets and apple and cook, stirring occasionally, 5 minutes.

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Apple

Beet

Add garlic and cook, stirring, 30 seconds.

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Garlic

Add broth and 4 cups water, then simmer, uncovered, until beets are tender, about 40 minutes. Stir in vinegar and brown sugar.

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Brown Sugar

Vinegar

Beet

Broth

Water

Purée soup in 3 batches in a blender until very smooth, at least 1 minute per batch (use caution when blending hot liquids), transferring to a large bowl. 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.

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Salt And Pepper

Water

Soup

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Blender

Bowl

Frying Pan

Serve soup in squash bowls.

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Squash

Soup

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Bowl

• Squash flesh shrinks during baking; if a small hole forms, serve soup in squash but set in a soup bowl.• Soup can be made 3 days ahead and chilled, covered.

Ingredients you will need

Squash

Soup

Equipment you will use

Bowl