Beet Apple Soup In Acorn Squash Bowls Recipes

BEET SOUP IN ROASTED ACORN SQUASH

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.

BEET-APPLE SOUP IN ACORN SQUASH BOWLS

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.