Wednesday, October 5, 2011

Black Radish Soup in Roasted Acorn Squash

We started a CSA basket last week and it's been fun trying to cook our way through the mystery vegetables. After a quick inspection, we thought we had beets and I was happy to discover a recipe that used beets, apples, and squash ... all of which we had in abundance. However, once I began cleaning the beets, I realized something was amiss. The black dirt just didn't seem to want to come off! After roasting, I cut into them and noticed a distinct lack of red colour. They weren't beets at all, but black turnips. Beet soup became black radish soup. I was a bit concerned that the taste would be a bit too strong, but it mellowed nicely. The other major change I made was to use a mirepoix instead of just onion as the soup flavour baste, roast the turnips initially, and scaling down the recipe (although the original proportions are below).

One year ago: Cauliflower Gratin

Black Radish Soup in Roasted Acorn Squash (adapted from, originally Gourmet)

For roasted squash
8 (1- to 1 1/4-pound) acorn squash
3 tablespoons vegetable oil
1 tablespoon kosher salt
For soup
1/4 cup chopped onion
1/4 cup chopped celery
1/4 cup chopped carrots
1 1/2 tablespoons vegetable oil
2 pounds without greens black radish, peeled and cut into 1-inch pieces
1 red apple such as Gala or Braeburn, peeled and cut into 1-inch pieces
2 garlic cloves, minced
4 cups chicken or vegetable broth
4 to 5 cups water
2 tablespoons cider vinegar
1 tablespoon packed light brown sugar

1. Preheat oven to 375°F.
2. Cut off "tops" of squash (about 1 inch from stem end) and reserve. Scoop out seeds and discard. Brush "bowls" and tops all over with oil and sprinkle salt inside. Arrange squash bowls, with tops alongside, stem ends up, in 2 large shallow baking pans.
3. Wrap radishes in a foil packet.
4. Roast squash until flesh of squash is just tender, about 1 1/4hours total. Roast radishes for 30 minutes.
5. After radishes have finished, peel and coarsely chop them.
6. Cook onion, carrots, and celery in oil in a 5-quart heavy saucepan over moderate heat, stirring occasionally, until softened.
7. Add beets and apple and cook, stirring occasionally, 5 minutes.
8. Add garlic and cook, stirring, 30 seconds.
9. Add broth and 4 cups water, then simmer, uncovered, until radishes are tender, about 40 minutes.
10. Stir in vinegar and brown sugar.
11. Purée soup using an immersion blender until very smooth. Season with salt and pepper. If soup is too thick, add enough water to thin to desired consistency.
12. Serve soup in squash bowls.

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