Featured recipe from Marilu’s table * Beet soup in acorn squash
Be daring this Thanksgiving. Try this excellent soup in a fanciful presentation.
You still have time to try the recipe before the holiday! Any time you’re trying a new recipe that you want to use for a special meal, it helps to test it first. You’ll be familiar with the timing, the process, and the preparation before the Big Day.
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Beet Soup in Acorn Squash
from Healthy Holidays
Blue * Serves 8
8 acorn squashes, 1-1/4 pounds each
3 Tablespoons vegetable oil
1 Tablespoon kosher salt
1 large red onion, chopped
1-1/2 Tablespoons oilve oil
5 medium beets (2 pounds without greens), peeled and cut into 1-inch pieces
1 red apple, such as Gala, peeled, cored, and cut into 1-inch pieces
2 garlic cloves, minced
6 cups vegetable broth
1 teaspoon maple sugar
pepper
To roast the squash, preheat the oven to 375F. Cut off the tops of the squash (about 1 inch from the stem end) and reserve. Scoop out the seeds and discard. Cut a thin slice from the bottom of each squash to create a stable base, but do not make an opening in the bottom of the squash.
Brush vegetable oil inside and on the top of the squash, and sprinkle the kosher salt inside. Arrange the squash bowls, with tops alongside, stem ends up, in two large, shallow baking pans. Roast the squash in the upper and lower thirds of the oven, switching the positions of the pans halfway through baking, until the flesh of the squash is just tender, about 75 minutes.
While the squash is roasting, make the soup. In a 5-quart heavy saucepan over medium heat, cook the onion in the olive oil, stirring occasionally, 5 minutes, or until the onion is softened. Add the beets and apple, and cook, stirring occasionally, about 5 minutes. Add the garlic and cook, stirring, about 30 seconds or until well combined.
Add the broth and 2 cups water, then simmer, uncovered, until the beets are tender, about 40 minutes. Stir in the maple sugar. Puree the soup in three batches in a blender until very smooth (or use an immersion blender), at least 1 minute per batch, transferring the soup to a large bowl. (Use caution when blending hot liquids – never fill the blender more than halfway, and watch for steam when removing the lid.)
Return the soup to the pan, season to taste with salt and pepper, and reheat. If the soup is too thick, add enough water to thin to the desired consistency. Serve the soup in the squash bowls.
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