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 102º 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.