This year, I joined a CSA (“Community Supported Agriculture” group) and have been savoring all the fresh vegetables I’ve been getting on a weekly basis. The last several weeks, I’ve been getting lots of beets in my CSA Box, and have been making roasted beets for pasta, salads, and beet soups, including this Fresh Beet and Apple Soup.
The growing season is coming to an end, and there is only one week left for my CSA share. However, there is a indoor farmer’s market nearby that I’ll be scouting out in the cooler months to keep my vegetable drawer full of local produce.
Until several years ago, I was not much of a beet fan. But, that’s because all I knew were canned beets, which didn’t taste like much to me. My eyes were opened when I had my first fresh Roasted Beet Salad at a local restaurant. After that, I started roasting fresh beets at home, and recently made this Fresh Beet and Apple Soup, pureed smooth and flavored with lots of spices.
My CSA Box happened to also have a few small acorn squashes in it, so I made this soup into a one dish meal, serving it inside a roasted acorn squash. It made for a dramatic presentation, elegant enough to serve to company.
- 2 tablespoons olive oil
- 1 cup onion, chopped
- ½ cup carrots, diced
- ½ cup celery, chopped
- 2 cloves garlic, chopped
- 2 granny smith apples, chopped
- 1 teaspoon ground ginger
- 1 cup white wine
- ½ teaspoon nutmeg
- ½ teaspoon coriander
- ½ teaspoon salt
- ½ teaspoon white pepper
- 3 cups beets, peeled and chopped
- 6 cups vegetable stock
- 4 small acorn squash
- a little bit of olive oil
- a little coconut milk
- toasted walnuts
- In a large saucepan, heat the oil. Add the onions, carrots and celery; saute 5 minutes over medium low heat.
- Add garlic, apple and ginger. Then add wine and spices. Saute for 3 minutes.
- Add cubed beets and stock. Stir well and bring to low simmer for 30 minutes.
- Turn heat down and let sit for 20 minutes before pureeing in the blender.
- Preheat oven to 375 degrees.
- Cut tops off of acorn squash and scoop out seeds and stringy insides.
- Brush surfaces of top and bottom with a little olive oil and sprinkle lightly with salt. Roast top side up for approximately 45 minutes until squash is tender (roasting time will vary depending on how large your squash is).
- Just before serving, swirl in some coconut milk and top with toasted walnuts, if desired.