Monday, September 28, 2009

Beet Soup in Roasted Acorn Squash


I was really excited about trying this recipe for a few reasons. First, it's vegetarian, therefore perfect for meatless Monday. Second, we rarely eat beets, the main ingredient and I'm always looking for ways to add variety to our diet. Third, it's very pretty. And last, it put us in the autumn spirit even if it is still 102ยบ outside.
Once again the recipe is adapted from epicurious.com. Both the soup and the squash were cooked in the Sun Oven. I did cut the recipe in half. I like trying new things, but didn't want to eat beet soup all week. While it was a lot of fun to make, the flavor wasn't very exciting. I'm not quite sure what could be done to spruce it up. I don't think it's going to be a regular at our dinner table.

2 comments:

  1. Maybe thyme and balsamic vinegar and roast the beets.

    ReplyDelete
  2. That sounds like a good idea, the recipe calls for cider vinegar but balsamic would probably be better. Would you roast the beets whole? It's such a pretty dish, it's a pity it not tastier.

    ReplyDelete