Beet Soup in Roasted Acorn Squash

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Ingredients

  • 8 (1- to 1 1/4-pound) acorn squash
  • 3 tablespoons vegetable oil
  • 1 tablespoon kosher salt

    • For soup
    • 1 large red onion, chopped
    • 1 1/2 tablespoons vegetable oil
    • 5 medium beets (2 pounds without greens), 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

    • Accompaniment:

      Description

      The Roasted Acorn Squash Tastes Fabulous When Scooped Up With Spoonfuls Of The Beet Soup. But If Oven Space Is Limited, Simply Serve The Soup In Bowls.

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