- 1 large red onion, chopped
- 1 1/2 tablespoons vegetable oil
- 5 medium beets (2 pounds without greens), peeled and cut into 1-inch pieces
- 1 red apple such as Gala or Braeburn, peeled and cut into 1-inch pieces**
- 2 garlic cloves, minced
- 4 cups chicken or vegetable broth
- 4 to 5 cups water
- 2 tablespoons cider vinegar
- 1 tablespoon packed light brown sugar
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 3 batches in a blender until very smooth, at least 1 minute per batch (use caution when blending hot liquids), transferring to a large bowl. 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.
Now, the recipe called for roasting and acorn squash and using it as a bowl for the soup. Good idea, right? Well, I guess I got a little carried away with the knife and didn't quite cut it right...I ended up with a big hole in the bottom...
...therefore, my soup went in a ceramic bowl and the acorn squash went on top. Voila! It all goes to the same place, right? I do like the idea of eating your bowl though...***
**Because I didn't have any apples I left that out...It may have been too sweet with the apples for my liking, but maybe I'll try it next time.
**I'm getting a bit perturbed with blogger at the moment because I can't seem to control the italics...is anyone else having this problem? Grrr....
On another note, Angelina at Dustpan Alley just posted a beautiful reminder about life that I hope you will take a chance to read.