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
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.
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
THAI-INSPIRED ROASTED ACORN SQUASH SOUP (VEGAN)
Roasted acorn squash blended smooth with a mild curry and ginger heat.
Provided by Gwenevere Madsen Bland
Categories Squash Soup
Time 1h20m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Place acorn squash halves, cut-sides up, on a baking sheet. Place 1 teaspoon coconut oil and 1 teaspoon brown sugar in the cavity of each half. Season with salt and pepper.
- Roast in the preheated oven until tender when pierced with a fork, 40 to 60 minutes. Remove from the oven and set aside to cool.
- While cooling, heat remaining 2 teaspoons coconut oil in a large pot over medium-low heat. Add onion and saute until soft and caramelized, 7 to 10 minutes. Add garlic, curry paste, ginger, and a pinch of salt; stir to incorporate and cook, stirring occasionally, until fragrant, about 5 minutes. Pour in vegetable stock and cook until heated through, 3 to 5 minutes.
- Scoop the squash flesh out of the skins and place it into the pot. Puree soup with an immersion blender until smooth.
- Stir in coconut milk and lime juice; season with salt and pepper. Heat until completely warm throughout, about 3 minutes. Ladle into bowls and garnish with roasted pumpkin seeds.
Nutrition Facts : Calories 277.9 calories, Carbohydrate 26.7 g, Fat 20 g, Fiber 3.7 g, Protein 3.6 g, SaturatedFat 16.6 g, Sodium 164.2 mg, Sugar 7.8 g
ROASTED ACORN SQUASH SOUP WITH ROSEMARY AND GARLIC
My mom and I had made stuffed Acorn Squash for Thanksgiving and there were a few left over in my fridge so I thought I'd try using them up. This turned out quite yummy and even my squash-suspicious husband enjoyed it!
Provided by Aioli_Queen
Categories Vegetable
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- If you don't have any pre-roasted Thanksgiving leftovers --
- Halve and scoop out the innards of 2 medium to large Acorn Squash. Roast them, cut side down in a 400 degree oven for about 45min or until tender when pierced with a fork. Remove from oven and allow to cool. When cool scoop out flesh and set aside.
- Heat the ghee or oil in a deep sauce pan on medium heat. When warm add the onions, 4 cloves of garlic, rosemary, thyme, and salt.
- Cook gently until the onions are translucent and just beginning to caramelize(about 8-10 minutes).
- At this stage add your scooped out squash and gently mash it with a wooden spoon until it is soft and broken up and entirely incorporated with the onion, garlic and herbs.
- Cook this mixture over medium heat for about 5 minutes or until squash is bubbling. Add the other two cloves of garlic, the broth and the milk.
- Gently mix all. If it is too thick add a little more milk and adjust seasonings.
- Allow this to gently simmer for about 5-8 minutes.
- Turn off the heat.
- Puree approximately half of the soup in a blender until smooth and add back to the pot. Mix thouroughly.
- Serve piping hot with little cubes of gruyere scattered over the top.
Nutrition Facts : Calories 180.8, Fat 8.8, SaturatedFat 5.4, Cholesterol 24.4, Sodium 1491.9, Carbohydrate 23.2, Fiber 2.8, Sugar 3.6, Protein 4.8
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