Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 373.27 Kcal (1563 kJ) | ||
| Calories from fat | 91.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.21g | 16% | |
|---|---|---|---|
| Sodium | 975.56mg | 41% | |
| Potassium | 2280.2mg | 49% | |
| Total Carbs | 68.21g | 23% | |
| Sugars | 14.92g | 60% | |
| Dietary Fiber | 15.02g | 60% | |
| Protein | 7.97g | 16% | |
| Vitamin C | 77.1mg | 129% | |
| Iron | 6.2mg | 34% | |
| Calcium | 213.3mg | 21% | |
| Amount Per 100 g | |||
| Calories | 36.56 Kcal (153 kJ) | ||
| Calories from fat | 9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1g | 16% | |
|---|---|---|---|
| Sodium | 95.56mg | 41% | |
| Potassium | 223.36mg | 49% | |
| Total Carbs | 6.68g | 23% | |
| Sugars | 1.46g | 60% | |
| Dietary Fiber | 1.47g | 60% | |
| Protein | 0.78g | 16% | |
| Vitamin C | 7.6mg | 129% | |
| Iron | 0.6mg | 34% | |
| Calcium | 20.9mg | 21% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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