Beet Apple Soup In Acorn Squash Bowls Recipes

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.

Steps:

• Preheat the oven to 400 degrees F. Halve the acorn squashes widthwise and scoop out the seeds and any loose fibers. Discard the fibers and reserve the seeds for garnish, if desired. Set aside the bottom halves of the squash as these will be soup bowls. Cut the top halves of acorn squash into large chunks and place on a baking sheet along with the apples and onions. Drizzle 2 tablespoons of the olive oil over the veggies, tossing to coat. Sprinkle with the thyme and some salt and pepper, and then scatter the sage leaves on top. Roast until dark golden brown, about 40 minutes.
• Let the squash cool slightly, and then peel off the skin. Blend the squash chunks with the apples and onions in a blender until smooth, adding broth until desired consistency is reached. Pour into a saucepan and keep warm over low heat until ready to serve. If using the squash seeds as a garnish, turn the oven temperature down to 325 degrees F. Place the squash seeds on a baking sheet, drizzle with the remaining olive oil and sprinkle with salt. Bake until crispy, about 25 minutes.
• Remove and let cool for 10 minutes before using. To make the squash bowls, slice about 1/2 inch from the bottom of each squash half so they will stay upright and not wobble around, spilling hot soup all over your guests. Place the squash in shallow bowls and fill with hot soup. Garnish with a fresh sage leaf and a sprinkling of roasted seeds.

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.

Steps:

• 1. Place the beets in a large, heavy pot and cover with the broth and juice. Bring to a boil, reduce the heat, and simmer, partially covered, until tender, about 45 minutes. Transfer the beets to a bowl with a slotted spoon. When cool enough to handle, slip off the skins and cut the beets into pieces.
• 2. Strain broth through a fine sieve lined with two paper towels and return it to the pot.
• 3. Melt the butter in a large skillet over medium- low heat. Add the apples and sauté until just caramelized, about 10 to 15 minutes.
• 4. Purée the cooked beets and sautéed apples together in batches in a food processor, adding some broth through the feed tube. Return the purée to the pot and combine with the broth. Stir in the lemon juice, salt, and pepper. Pass the soup through a strainer, if desired.
• 5. Serve the soup hot or cold, dolloped with crème fraîche if desired.

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.