Best Beet Apple Soup In Acorn Squash Bowls Recipes

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.

SWEET ACORN SQUASH AND APPLE SOUP

Steps:

• Saute the onion,carrot, and squash in the butter and oil for 2 minutes.
• Add the apple juice, chicken stock, apple and seasoning.
• Cook until vegetable are tender,add heavy cream, warm, then puree in blender.
• Serve warm or cold with yogurt on side.
• Garnish with grated nutmeg.

ACORN SQUASH AND APPLE SOUP

Steps:

• Heat oven to 350°. Cut squash in half; remove seeds and fibers. Place squash, cut sides up, in rectangular pan, 13 x 9 x 2 inches. Pour water into pan until 1/4 inch deep. Bake uncovered about 40 minutes or until tender. Cool; remove pulp from rind and set aside.
• Melt butter in heavy 3-quart saucepan over medium heat. Cook onion in butter 2 to 3 minutes, stirring occasionally, until crisp-tender. Stir in apples, thyme and basil. Cook 2 minutes, stirring constantly. Stir in broth. Heat to boiling; reduce heat to low. Simmer uncovered 30 minutes.
• Remove 1 cup apples with slotted spoon; set aside. Place one-third of the remaining apple mixture and squash in blender or food processor. Cover and blend on medium speed about 1 minute or until smooth; pour into bowl. Continue to blend in small batches until all the soup is pureed.
• Return blended mixture and 1 cup reserved apples to saucepan. Stir in half-and- half, nutmeg, salt and pepper; heat until hot.

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.