Ingredients

  • 8 acorn squash 8 pounds
  • 3 tablespoons vegetable oil
  • 1 tablespoon salt
  • Soup
  • 1 large onion, red chopped
  • 1 ½ tablespoons vegetable oil
  • 5 medium beets 2 pounds, 1" chunks
  • 1 apple, green peel, cut 1" chunks
  • 2 cloves garlic minced
  • 4 cups chicken stock
  • 4 cups water
  • 2 tablespoons cider vinegar
  • 1 tablespoon brown sugar

Directions

1. Roast Squash: Preheat oven to 375*F/180*C/GM 5.
2. Cut off tops of squash, about 1 inch from stem end, and reserve. Scoop out seeds and discard. Cut a very thin slice off bottoms of squash to create a stable base. Brush "bowls" and tops all over with oil and sprinkle salt unside. Arrgange squash bowls, with to alongside, stem ends up, in 2 large shallow baking pans.
3. Roast squash in upper and lower thirds of oven, switching position of pans halfway through baking, until flesh of squash is just tender, about 1 1/4 hours total.
4. Soup: Saute onion until softened. Add beets and apple and cook 5 minutes. Add garlic and cook for 30 seconds. Add broth and water then simmer until beets are tender, about 40 minutes. Stir in vinegar and brown sugar. Purée soup until very smooth. Return soup to pan, then season with salt and pepper and reheat. If soup is too thick, add enough water to thin to desired consistency. Serve soup in squash bowls.
5. Soup can be made 3 days ahead and chilled, covered.

Notes
Notes:Original makes 8 servings.


Categories
hot, soups
Keywords
soups, hot
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