Beet Soup in Roasted Acorn Squash Recipe

Name: Beet Soup in Roasted Acorn Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 each acorn squash 1 to 1 1/4 pounds each; 3 tablespoons vegetable oil; 1 tablespoon kosher salt; 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 each apples red, such as gala or braeburn, peeled and cut into 1-inch pieces; 3 cloves garlic minced, or as needed; 4 cups stock vegetable or chicken, low-fat and low salt; 4 cups water up to 5 cups; 2 tablespoons apple cider vinegar; 1 tablespoon brown sugar light, packed

Servings: persons

8 each acorn squash 1 to 1 1/4 pounds each
3 tablespoons vegetable oil
1 tablespoon kosher salt
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 each apples red, such as gala or braeburn, peeled and cut into 1-inch pieces
3 cloves garlic minced, or as needed
4 cups stock vegetable or chicken, low-fat and low salt
4 cups water up to 5 cups
2 tablespoons apple cider vinegar
1 tablespoon brown sugar light, packed

1
["To 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.", "Place 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 1/4 hours total.", "Make soup while squash roast:", "Cook onion in oil in a 5-quart heavy saucepan over moderate heat, stirring occasionally, until softened.", "Stir in beets and apple and cook, stirring occasionally, 5 minutes.", "Stir in garlic and cook, stirring, 30 seconds.", "Mix in broth and 4 cups water, then simmer, uncovered, until beets are tender, about 40 minutes.", "Stir in vinegar and brown sugar.", "Puree 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.", "Note: You can always make soup separately and serve it with soup bowls."]

759

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

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

You need 12 ingredients. The key ingredients include: 8 each acorn squash 1 to 1 1/4 pounds each, 3 tablespoons vegetable oil, 1 tablespoon kosher salt, 1 large red onion chopped, and more.

Yes, Beet Soup in Roasted Acorn Squash 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 Soup in Roasted Acorn Squash

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions