Name: Beet Soup in Roasted Acorn Squash
Cook time: 45 min
Total time: 1 1/2 hr
Yield: Makes 8 servings (about 10 cups)
Ingredients: 8 (1- to 1 1/4-pound) acorn squash; 3 tablespoons vegetable oil; 1 tablespoon kosher salt; 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: cornmeal-cayenne grissini

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Beet Soup in Roasted Acorn Squash

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.

Cooks' notes:

• Squash flesh shrinks during baking; if a small hole forms, serve soup in squash but set in a soup bowl.

• Soup can be made 3 days ahead and chilled, covered.

Recipe notes

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