Beet-Apple Soup In Acorn Squash Bowls Recipe

Name: Beet-Apple Soup In Acorn Squash Bowls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For roasted squash; 6 (1 1/4 lb) 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, 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

Servings: persons

For roasted squash
6 (1 1/4 lb) 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, 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

1
["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."]

722

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: For roasted squash, 6 (1 1/4 lb) acorn squash, 3 tablespoons vegetable oil, 1 tablespoon kosher salt, and more.

Yes, Beet-Apple Soup In Acorn Squash Bowls falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Beet-Apple Soup In Acorn Squash Bowls

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions