Beet Soup in Roasted Acorn Squash

Ingredients

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

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