Beet-Apple Soup in Acorn Squash Bowls 🍲
Description:
This delightful Beet-Apple Soup served in Acorn Squash Bowls is not just a feast for the taste buds but a visual spectacle perfect for any dinner party or special family gathering. While the elegant presentation may hint at a complex preparation, fear not! This recipe is wonderfully simple and sure to impress your guests. 🥣✨
- Prep Time: 35 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 50 minutes
- Servings: 6
- Calories per Serving: 396.7
- Dietary Considerations: Low Protein, Low Cholesterol, Healthy, Winter Warmth, Weeknight Delight (Ready in Less than 4 Hours)
Ingredients:
| Amount | Ingredient |
|---|---|
| 6 | Acorn Squash |
| 3 tsp | Kosher Salt |
| 1 | Red Onion, chopped |
| 1 | Beet, peeled and diced |
| 1 1/2 | Red Apple, peeled and diced |
| 5 cloves | Garlic, minced |
| 1 cup | Chicken Broth |
| 2 cups | Vegetable Broth |
| 4 cups | Water |
| 4 – 5 tbsp | Cider Vinegar |
| 2 tbsp | Light Brown Sugar |
| To Taste | Salt and Pepper |
| As Needed | Olive Oil, for brushing |
Instructions:
-
Preheat Oven: Begin by preheating your oven to 375°F (190°C).
-
-
Prepare Squash Bowls:
- Cut off the tops of the acorn squash, leaving about an inch from the stem end, and set the tops aside.
- Scoop out the seeds from each squash and discard.
- To create a stable base, carefully slice a very thin layer off the bottoms of the squash.
- Brush the inside of each squash bowl and the tops with olive oil, then sprinkle with kosher salt.
- Arrange the squash bowls and their tops in a large shallow baking pan, stem ends facing up.
-
Roast Squash:
- Roast the squash in the preheated oven until the flesh is just tender, about 1 hour and 15 minutes. Be cautious not to overcook; they should hold their shape for serving.
Time Step 15 min Cut and prep squash 75 min Roast squash Tip: If any small holes form during roasting, the squash can still be used as bowls by placing them in a larger soup bowl.
-
Prepare the Soup:
- While the squash is roasting, heat a bit of olive oil in a 5-quart heavy saucepan over moderate heat.
- Sauté the chopped red onion until softened and fragrant.
- Add in the diced beets and apple, cooking for an additional 5 minutes, stirring occasionally.
- Stir in the minced garlic and cook for another 30 seconds until aromatic.
Time Step 10 min Sauté onion 5 min Cook beets and apple 1 min Add garlic -
Simmer the Soup:
- Pour in the chicken broth, vegetable broth, and 4 cups of water.
- Let the soup simmer, uncovered, until the beets are tender, about 40 minutes.
- Stir in the cider vinegar and light brown sugar to balance the flavors.
Time Step 40 min Simmer soup -
Blend and Season:
- Carefully puree the soup in batches until velvety smooth, ensuring to blend for at least 1 minute per batch. Be cautious with hot liquids when blending!
- Return the soup to the saucepan and season generously with salt and pepper.
- If the soup is too thick for your liking, add water gradually until it reaches the desired consistency.
Time Step 5 min Blend soup 5 min Season and adjust consistency -
Serve in Acorn Squash Bowls:
- Ladle the beautifully vibrant beet-apple soup into the roasted acorn squash bowls.
- Garnish with a sprig of fresh herbs or a dollop of yogurt, if desired.
- Serve hot, allowing your guests to enjoy the soup straight from these edible and charming squash bowls.
Tip: This soup can also be prepared ahead of time! Simply refrigerate for up to 3 days, covered, and reheat gently before serving.
Nutritional Information:
- Calories: 396.7 per serving
- Total Fat: 11.8g
- Saturated Fat: 1.7g
- Cholesterol: 0mg
- Sodium: 1726.2mg
- Total Carbohydrates: 72.9g
- Dietary Fiber: 10.3g
- Sugar: 9.7g
- Protein: 8.9g
Serving Suggestions:
- This Beet-Apple Soup in Acorn Squash Bowls pairs wonderfully with a crusty loaf of artisan bread or a simple side salad.
- For added texture and flavor, sprinkle with toasted pumpkin seeds or a drizzle of balsamic glaze before serving.
- To make it a complete meal, consider adding a protein such as grilled chicken skewers or roasted chickpeas on the side.
Final Thoughts:
With its vibrant colors, rich flavors, and charming presentation, this Beet-Apple Soup in Acorn Squash Bowls is sure to be a hit at your next gathering. Whether you’re hosting a dinner party or simply craving a cozy weeknight meal, this recipe brings together the best of seasonal produce in a delightful and wholesome way. Enjoy the warmth and comfort of each spoonful, savoring the delicious blend of earthy beets, sweet apples, and velvety squash. Bon appétit! 🥄🍠🍎
