BEET SOUP IN ROASTED ACORN SQUASH
Categories Soup/Stew Vegetable Appetizer Thanksgiving High Fiber Dinner Fall Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings (about 10 cups)
Number Of Ingredients 15
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.
ROASTED ACORN SQUASH SOUP WITH HORSERADISH AND APPLES
Pureed soups can be made with a variety of vegetables. This soup is also delicious when made with roasted beets or carrots in place of the squash.
Provided by Martha Stewart
Categories Soup Recipes
Number Of Ingredients 10
Steps:
- Heat oven to 450 degrees. Cut acorn squash in half lengthwise, scoop out seeds, and place, cut side down, on a baking sheet coated with olive-oil cooking spray. Roast until tender, about 45 minutes.
- Combine chicken stock, apple cider, 1 teaspoon horseradish, salt, and pepper in a medium saucepan, and bring to a simmer. Scoop squash flesh out of skins, and place in the bowl of a food processor. Add 1 cup stock mixture, and puree until smooth. Stir squash mixture into pan with remaining stock, and keep soup warm.
- Peel and core apples, and cut into 1/4-inch dice. Transfer to a small bowl, add lemon juice and remaining 2 teaspoons horseradish, and toss to combine. Heat a medium sautepan coated with olive-oil cooking spray over medium-high heat. Add apple mixture, and saute until golden brown. Serve soup garnished with sauteed apple mixture and chopped parsley.
- Individually wrap 2 1/2 to 3 pounds beets in aluminum foil, leaving the skin on. Roast them in 450-degree oven until fork-tender, about 1 hour. When cool enough to handle, remove the skins by wiping the beets with a paper towel. Proceed with the acorn-squash soup recipe from step 2.
- Wrap about 3 pounds peeled and trimmed carrots in an aluminum foil packet. Roast them in 450-degree oven until fork-tender, about 45 minutes. Proceed with the acorn-squash soup recipe from step 2.
Nutrition Facts : Calories 117 g, Cholesterol 28 g, Fat 1 g, Fiber 2 g, Protein 3 g, Sodium 306 g
ROASTED ACORN SQUASH SOUP
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
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
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
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.
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