Honeynut squash and red beet soup
Prep Time: 15 minutes
Cook Time: 15 minutes + time to roast vegetables (1 hour)
Keywords: soup gluten-free soy-free sugar-free fall winter honeynut squash red beets onion ginger
Ingredients (serves 4-5)
- 8 ounces / 225 grams red beets
- 18-20 ounces / 510-565 grams honeynut squash
- 2 tablespoons / 30 ml extra-virgin olive oil
- 6 ounces / 170 grams red onion, chopped
- 1 tablespoon / 15 ml grated fresh ginger
- 3 large garlic cloves, minced
- 1 teaspoon ground coriander
- ½ teaspoon ground cumin
- ½ teaspoon hot paprika powder
- 1 cup / 240 ml chicken or vegetable broth, preferably homemade
- 2 cups / 475 ml water
- 1/2-3/4 teaspoon fine sea salt, to taste
If you purchase a bunch of red beets with their greens, cut off the greens about 1 inch / 2.5 cm from the root and cook them as soon as possible like you would other types of dark leafy greens.
The honeynut squash and beets are roasted before being used in the soup. This step can be done in advance.
Heat the oven to 375 F / 190 C. Line a baking sheet with a silicone baking mat.
Scrub the beets, wrap them in aluminum foil and place them on the baking sheet.
Cut the squash in half lengthwise and remove the seeds (a grapefruit spoon works well to do this). Place the squash halves on the prepared baking sheet, cut side down.
Bake the squash until it's tender enough to pierce easily with a blade, about 40 minutes.
Bake the red beets until easily pierced with a knife, an additional 20 minutes or so.
Let the squash cool before scraping the flesh off the skin with a spoon.
Let the red beets cool until easy to handle, then slip off the skin. Cube the beets and set them aside.
Warm up the olive oil in a soup pot on medium heat, then add the onion, stirring well to coat. Cook for 2 minutes, then add the ginger and stir. Cover and cook on gentle heat for another 8 minutes, until the onion is soft, stirring often. Add the garlic, coriander, cumin and hot paprika, stir and cook for 1 minute.
Add the squash and the red beets to the pot, stir and add the broth and water. Bring the soup ring to a boil, covered, then turn down the heat so the soup bubbles gently. Cook for 15 minutes, then remove the pot from heat. Season with the salt and stir. Let the soup rest, covered, for 15-30 minutes, then purée it with an immersion blender.
Making the soup at least a few hours before serving will allow it to rest and ripen.
When ready to eat, heat the soup, ladle it in bowls and serve immediately.