Beet Soup in Roasted Acorn Squash

Beet Soup in Roasted Acorn Squash
Photo by www.epicurious.com

Ingredients

  • cornmeal-cayenne grissini
  • 8 (1- to 1 1/4-pound) acorn squash
  • 4 cups chicken or vegetable broth
  • 1 ½ tablespoons vegetable oil
  • 2 tablespoons cider vinegar
  • 1 large red onion
  • 5 medium beets
  • + 6 more ingredients
    • 2 garlic cloves
    • 3 tablespoons vegetable oil
    • 1 tablespoon light brown sugar
    • 1 tablespoon kosher salt
    • 1 red apple such as Gala or Braeburn
    • 5 cups water

Preheat oven to 375°F. 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 inside. Arrange squash bowls, with tops alongside,...

View full recipe at Epicurious

Comments


Best Wine Deals

See More Deals





Snooth Media Network