Beet Soup in Roasted Acorn Squash

Vegetarian
Vegan
Gluten Free
Dairy Free
Health score
1%
Beet Soup in Roasted Acorn Squash
300 min.
8
82kcal

Suggestions


Indulge in the vibrant and hearty flavors of Beet Soup served in a beautifully roasted acorn squash. This delightful dish is not only a celebration of fresh, seasonal produce but also caters to a variety of dietary preferences, being vegetarian, vegan, gluten-free, and dairy-free. Perfectly suited for chilly evenings or festive gatherings, this soup boasts a comforting warmth and a stunning presentation that will impress your guests.

Imagine the sweetness of roasted beets combined with the tangy notes of a red apple, all enveloped in the inviting earthiness of acorn squash. As you savor each spoonful, you'll appreciate the delightful complexity imparted by the sautéed onions, garlic, and a splash of cider vinegar, creating a symphony of flavors that dance on your palate. The creamy texture of the blended soup, paired with a crispy cornmeal-cayenne grissini accompaniment, makes for a truly satisfying meal that can be enjoyed as a starter, snack, or even a light main dish.

With a total preparation and cooking time of around 300 minutes, this recipe allows you to enjoy the journey of creating a comforting, wholesome meal. Whether you're hosting a dinner party or simply looking to treat yourself, this Beet Soup in Roasted Acorn Squash is a beautiful and nutritious option that promises to warm your heart and delight your taste buds.

Ingredients

  • pound acorn squash 
  • medium the salad peeled cut into 1-inch pieces (2 pounds without greens)
  •  apples red peeled cut into 1-inch pieces
  • servings ground pepper 
  • tablespoons apple cider vinegar 
  •  garlic clove minced
  • tablespoon kosher salt 
  • tablespoon brown sugar light packed
  • large onion red chopped
  • cups vegetable stock 
  • 1.5 tablespoons vegetable oil 
  • cups water 

Equipment

  • bowl
  • frying pan
  • sauce pan
  • oven
  • blender
  • baking pan

Directions

  1. Preheat oven to 375°F.
  2. Cut off "tops" of squash (about 1 inch from stem end) and reserve. Scoop out seeds and discard.
  3. Cut a very thin slice off bottoms of squash to create a stable base.
  4. 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.
  5. 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.
  6. Cook onion in oil in a 5-quart heavy saucepan over moderate heat, stirring occasionally, until softened.
  7. Add beets and apple and cook, stirring occasionally, 5 minutes.
  8. Add garlic and cook, stirring, 30 seconds.
  9. Add broth and 4 cups water, then simmer, uncovered, until beets are tender, about 40 minutes. Stir in vinegar and brown sugar.
  10. 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.
  11. Serve soup in squash bowls.
  12. • 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.

Nutrition Facts

Calories82kcal
Protein4.28%
Fat30.12%
Carbs65.6%

Properties

Glycemic Index
25.75
Glycemic Load
2.06
Inflammation Score
-7
Nutrition Score
5.512608639572%

Flavonoids

Cyanidin
0.36mg
Catechin
0.3mg
Epigallocatechin
0.06mg
Epicatechin
1.71mg
Epigallocatechin 3-gallate
0.04mg
Luteolin
0.03mg
Isorhamnetin
0.69mg
Kaempferol
0.12mg
Myricetin
0.02mg
Quercetin
3.72mg

Nutrients percent of daily need

Calories:82.49kcal
4.12%
Fat:3.01g
4.63%
Saturated Fat:0.48g
2.99%
Carbohydrates:14.74g
4.91%
Net Carbohydrates:12.55g
4.56%
Sugar:5.63g
6.26%
Cholesterol:0mg
0%
Sodium:1351.95mg
58.78%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:0.96g
1.92%
Vitamin A:1310.29IU
26.21%
Vitamin C:10.21mg
12.37%
Manganese:0.19mg
9.32%
Fiber:2.19g
8.76%
Vitamin B6:0.17mg
8.63%
Potassium:290.44mg
8.3%
Vitamin K:6.86µg
6.54%
Vitamin B1:0.1mg
6.52%
Magnesium:25.48mg
6.37%
Vitamin E:0.85mg
5.66%
Copper:0.08mg
3.95%
Folate:15.32µg
3.83%
Iron:0.65mg
3.62%
Phosphorus:34.51mg
3.45%
Calcium:33.23mg
3.32%
Vitamin B3:0.62mg
3.09%
Vitamin B5:0.26mg
2.65%
Vitamin B2:0.03mg
2.05%
Zinc:0.18mg
1.21%
Source:Epicurious