Beet Soup in Roasted Acorn Squash

Beet Soup in Roasted Acorn Squash
Photo by


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

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


Best Wine Deals

See More Deals

Snooth Media Network