Beet Soup in Roasted Acorn Squash

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

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


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