Beet Soup in Roasted Acorn Squash
Delightful beet soup served in roasted acorn squash with toasted pecans and apple syrup—perfect for chilly winter evenings!
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Cooking tools:
- Immersion blender
- Blender
- Oven
- Baking pan
- Saucepan
- Chef's knife
- Cutting board
- Peeler
- Pastry brush
- Spoon
- Measuring cup
- Measuring spoon
- Mixing bowl
- Skillet
Ingredients
- 4 small or 2 large squash
- olive oil and salt
- 1 sm./med. red onion, chopped
- 1 T. olive oil
- 3 med. beets, peeled, cut into 1” pieces
- 1-2 apples, peeled, cut into 1” pieces
- 1 or 2 garlic cloves, minced
- 2 c. chicken or vegetable broth
- 2 to 3 c. water
- 1 T. cider vinegar
- 1/2 T. packed light brown sugar
- Toasted, chopped pecans
- Cream, half and half or plain yogurt
- Pomona’s Ambrosia
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