Best Beet Soup In Roasted Acorn Squash Recipes

ROASTED ACORN SQUASH SOUP

Roasted Acorn Squash Soup image

Mellow acorn squash is roasted and blended with other ingredients to create a smooth and delicious soup.

Provided by FutureChefShay

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes

Time 1h25m

Yield 6

Number Of Ingredients 11

Ingredients

2 acorn squash, halved and seeded
water, as needed
3 tablespoons unsalted butter
1 large sweet onion, chopped
1 large carrot, peeled and chopped
1 clove garlic, minced
3 ½ cups low-sodium chicken stock
¼ cup half-and-half
½ teaspoon ground nutmeg
½ teaspoon ground cinnamon
1 pinch salt and ground black pepper to taste

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Put squash into a baking dish with the cut side down. Pour enough water into the baking dish to cover the bottom.
Bake in preheated oven until the flesh of the squash is easily pricked with a fork, about 45 minutes. Remove from oven and allow to cool until squash can be handled. Scoop flesh into a bowl and set aside.
Melt butter in a pot over medium-high heat. Cook onion, carrot, and garlic in melted butter until soft, 5 to 7 minutes. Pour chicken stock into the pot; add the squash.
Bring the mixture to a simmer and cook for 20 minutes.
Pour mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth and return to pot.
Stir half-and-half, nutmeg, and cinnamon through the blended soup; season with salt and pepper. Thin the soup with water if desired.

Nutrition Facts : Calories 155.4 calories, Carbohydrate 21 g, Cholesterol 21.3 mg, Fat 7.5 g, Fiber 5.8 g, Protein 3.9 g, SaturatedFat 4.7 g, Sodium 125.3 mg, Sugar 2.2 g

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

Ingredients

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.