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beet apple soup in acorn squash bowls

Desciption

this soup is a beautiful first course for a dinner party or special family meal. while the presentation gives the impression of a complicated recipe, it's extremely simple and easy to make.

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Steps

  1. Roast squash: preheat oven to 375f
  2. Cut off"tops" of squash and reserve
  3. Scoop out seeds and discard
  4. Cut a very thin slice off bottoms of squash to create a stable base
  5. Brush"bowls" and tops all over with oil and sprinkle salt inside
  6. Arrange squash bowls
  7. With tops alongside
  8. Stem ends up
  9. In large shallow baking pan
  10. Roast squash until flesh of squash is just tender
  11. About 1 1 / 4 hours total
  12. If a small hole forms
  13. Serve soup in squash but set in a soup bowl
  14. Make soup while squash roast: cook onion in oil in a 5-quart heavy saucepan over moderate heat
  15. Stirring occasionally
  16. Until softened
  17. Add beets and apple and cook
  18. Stirring occasionally
  19. 5 minutes
  20. Add garlic and cook
  21. Stirring
  22. 30 seconds
  23. Add broth and 4 cups water
  24. Then simmer
  25. Uncovered
  26. Until beets are tender
  27. About 40 minutes
  28. Stir in vinegar and brown sugar
  29. Puree soup until very smooth
  30. At least 1 minute per batch please use caution when blending hot liquids
  31. Return soup to pan
  32. Then season with salt and pepper and reheat
  33. If soup is too thick
  34. Add enough water to thin to desired consistency
  35. Serve soup in squash bowls
  36. Soup can be made 3 days ahead and chilled
  37. Covered

Step 18

Total Time in Minute 110

Ingredients Count 12

cooking beet apple soup in acorn squash bowls

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Ingredients

Acorn squash

Vegetable oil

Kosher salt

Red onion

Beets

Red apple

Garlic

Chicken broth

Water

Cider vinegar

Light brown sugar

Lemon

Juice of

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