Boistfort Valley Farm
Community Supported Recipe Box

Beet Soup in Roasted Acorn Squash


  • 2 (1- to 1 1/4-pound) acorn squash
  • 2 tablespoons vegetable oil
  • 1 tablespoon kosher salt
  • 1 large red onion, chopped
  • 1 1/2 tablespoons vegetable oil
  • 3 medium beets (1 pound without greens), peeled and cut into 1-inch pieces
  • 1 apple peeled and cut into 1-inch pieces
  • 2 garlic cloves, minced
  • 2 cups chicken or vegetable broth
  • 2 cups water
  • 1 tablespoons cider vinegar
  • 1/2 tablespoon packed light brown sugar


dish: soup
season: fall

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 until flesh of squash is just tender, about 1 1/4hours total.

Make soup while squash roasts:

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 a blender until very smooth. Use caution when blending hot liquids. Return soup to pan, then season with salt and pepper and reheat. Serve soup in squash bowls.

Gourmet, November 2000