Beet-Apple Soup In Acorn Squash Bowls - cooking recipe

Ingredients

For roasted squash
6 (1 1/4 lb) acorn squash
3 tablespoons vegetable oil
1 tablespoon kosher salt
For soup
1 large red onion, chopped
1 1/2 tablespoons vegetable oil
5 medium beets, peeled and cut into 1 inch pieces (2 lb without greens)
1 red apple, peeled and cut into 1 inch pieces (such as Gala or Braeburn)
2 cloves garlic, minced
4 cups chicken broth or 4 cups vegetable broth
4 -5 cups water
2 tablespoons cider vinegar
1 tablespoon packed light brown sugar
1 lemon, juice of

Preparation

Roast squash: Preheat oven to 375F.
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, stem ends up, in large shallow baking pan.
Roast squash until flesh of squash is just tender, about 1 1/4 hours total.
(Do not get them overly soft or floppy. they need to hold their shape to hold the soup.) If a small hole forms, serve soup in squash but set in a soup bowl.
Make soup while squash roast: Cook onion in oil in a 5-quart heavy saucepan over moderate heat, stirring occasionally, until softened.
Add beets and apple and cook, stirring occasionally, 5 minutes.
Add garlic and cook, stirring, 30 seconds.
Add broth and 4 cups water, then simmer, uncovered, until beets are tender, about 40 minutes.
Stir in vinegar and brown sugar.
Puree soup until very smooth, at least 1 minute per batch Please use caution when blending hot liquids.
Return soup to pan, then season with salt and pepper and reheat.
If soup is too thick, add enough water to thin to desired consistency.
Serve soup in squash bowls.
Soup can be made 3 days ahead and chilled, covered.