Beet Apple Soup In Acorn Squash Bowls Recipes

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BEET SOUP IN ROASTED ACORN SQUASH



Beet Soup in Roasted Acorn Squash image

Categories     Soup/Stew     Vegetable     Appetizer     Thanksgiving     High Fiber     Dinner     Fall     Gourmet     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings (about 10 cups)

Number Of Ingredients 15

For roasted squash
8 (1- to 1 1/4-pound) acorn squash
3 tablespoons vegetable oil
1 tablespoon kosher salt
For soup
1 large red onion, chopped
1 1/2 tablespoons vegetable oil
5 medium 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
2 garlic cloves, minced
4 cups chicken or vegetable broth
4 to 5 cups water
2 tablespoons cider vinegar
1 tablespoon packed light brown sugar
Accompaniment: cornmeal-cayenne grissini

Steps:

  • Roast squash:
  • Preheat oven to 375°F.
  • 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 2 large shallow baking pans.
  • 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.
  • 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.
  • 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.
  • Serve soup in squash bowls.

ACORN SQUASH SOUP IN A SQUASH BOWL



Acorn Squash Soup in a Squash Bowl image

Provided by Food Network

Time 1h40m

Yield 6 servings

Number Of Ingredients 8

6 acorn squash (5 to 6-inch diameter)
2 green apples, peeled, cored and cut into wedges
1 yellow onion, cut into wedges
2 tablespoons plus 1 teaspoon olive oil
2 sprigs fresh thyme, leaves picked
Kosher salt and freshly ground pepper
2 sprigs fresh sage, leaves picked and torn, plus more for garnish
Vegetable broth, as needed

Steps:

  • Preheat the oven to 400 degrees F. Halve the acorn squashes widthwise and scoop out the seeds and any loose fibers. Discard the fibers and reserve the seeds for garnish, if desired. Set aside the bottom halves of the squash as these will be soup bowls. Cut the top halves of acorn squash into large chunks and place on a baking sheet along with the apples and onions. Drizzle 2 tablespoons of the olive oil over the veggies, tossing to coat. Sprinkle with the thyme and some salt and pepper, and then scatter the sage leaves on top. Roast until dark golden brown, about 40 minutes.
  • Let the squash cool slightly, and then peel off the skin. Blend the squash chunks with the apples and onions in a blender until smooth, adding broth until desired consistency is reached. Pour into a saucepan and keep warm over low heat until ready to serve. If using the squash seeds as a garnish, turn the oven temperature down to 325 degrees F. Place the squash seeds on a baking sheet, drizzle with the remaining olive oil and sprinkle with salt. Bake until crispy, about 25 minutes.
  • Remove and let cool for 10 minutes before using. To make the squash bowls, slice about 1/2 inch from the bottom of each squash half so they will stay upright and not wobble around, spilling hot soup all over your guests. Place the squash in shallow bowls and fill with hot soup. Garnish with a fresh sage leaf and a sprinkling of roasted seeds.

BEET-APPLE SOUP IN ACORN SQUASH BOWLS



Beet-Apple Soup in Acorn Squash Bowls image

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.

Provided by Geema

Categories     Apple

Time 1h50m

Yield 6 serving(s)

Number Of Ingredients 13

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

Steps:

  • 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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