Beet Soup in Roasted Acorn Squash

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

Ingredients

  • 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

Comments


Best Wine Deals

See More Deals





Snooth Media Network