This soup is nothing short of stunning. Vibrant. Mesmerizing. It is the dinner equivalent to typing in all caps, and begs to be described with exclamation points. Green! Orange! Red! Exciting! Great for guests, since many people have not seen a squash used as a bowl before. Serve with an arugula or spinach salad topped with fresh goat cheese.
|4||acorn squash (halved and seeded)|
|1||large red onion (chopped)|
|1 1⁄2 T||oil (plus extra for brushing in squash prior to roasting)|
|5||medium beets (peeled and cut into 1 inch pieces.)|
|1||red apple (peeled and cut into 1 inch pieces)|
|2 clv||garlic (minced)|
|4 c||stock or broth|
|2 T||cider vinegar|
|1 T||brown sugar (lightly packed)|
Acorn squash bowls: Preheat oven to 375ºF. Place squash halves on a lined baking sheet cut side up. Brush with oil and sprinkle with salt. Roast for 1¼ hours or until tender. Prepare soup while these are baking. Beet soup: In a stock pot, sauté onions in oil until translucent. Add beets and apple and continue braising for 5 minutes, stirring occasionally. Add garlic, stirring to fully incorporate. Add broth, cover and simmer until the beets are tender, about 40 minutes. Stir in vinegar and brown sugar. Transfer portions to blender and puree until very smooth. Return to stock pot, adding water if soup is too thick and season to taste with salt and pepper. Serve piping hot in roasted squash bowls.