Beet Soup in Roasted Acorn Squash
| dish: soup|
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, stem ends up, in 2 large shallow baking pans. Roast until flesh of squash is just tender, about 1 1/4hours total.
Make soup while squash roasts:
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. Purée soup in a blender until very smooth. Use caution when blending hot liquids. Return soup to pan, then season with salt and pepper and reheat. Serve soup in squash bowls.
Gourmet, November 2000