Beet Soup in Roasted Acorn Squash Recipe

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Ingredients:

Serving

8 (1- to 1 1/4-lb) acorn squash
3 tbsp vegetable oil
1 tbsp kosher salt
1 large red onion, chopped
1 1/2 tbsp vegetable oil
5 medium beets (2 lb without greens), peeled and cut into 1-inch pieces
1 red apple such as gala or braeburn, peeled and cut into 1-inch pieces
2 garlic cloves, minced
4 cups chicken or vegetable broth
4 to 5 cups water
2 tbsp cider vinegar
1 tbsp packed light brown sugar
accompaniment: cornmeal-cayenne grissini

Directions:

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.
Cooks' notes: Squash flesh shrinks during baking; if a small hole forms, serve soup in squash but set in a soup bowl.
Soup can be made 3 days ahead and chilled, covered.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	404.42 Kcal (1693 kJ)
Calories from fat	228.62 Kcal
		% Daily Value*
Total Fat	25.4g	39%
Cholesterol	106.47mg	35%
Sodium	376.28mg	16%
Potassium	871.04mg	19%
Total Carbs	20.4g	7%
Sugars	8.69g	35%
Dietary Fiber	5.21g	21%
Protein	24.5g	49%
Vitamin C	18.6mg	31%
Iron	3mg	17%
Calcium	75.3mg	8%

Amount Per 100 g
Calories	83.9 Kcal (351 kJ)
Calories from fat	47.43 Kcal
		% Daily Value*
Total Fat	5.27g	39%
Cholesterol	22.09mg	35%
Sodium	78.07mg	16%
Potassium	180.72mg	19%
Total Carbs	4.23g	7%
Sugars	1.8g	35%
Dietary Fiber	1.08g	21%
Protein	5.08g	49%
Vitamin C	3.9mg	31%
Iron	0.6mg	17%
Calcium	15.6mg	8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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