Beet-Apple Soup in Acorn Squash Bowls
|6 (1-1/4 lb. each) ||acorn squash|
|3 tbsp. ||vegetable oil|
|1 tbsp. ||kosher salt|
|1 ||red onion, chopped|
|1-1/2 tbsp. ||vegetable oil|
|5 ||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|
|2 cloves ||garlic, minced|
|4 cups ||chicken broth|
|4 to 5 cups ||water|
|2 tbsp. ||cider vinegar|
|1 tbsp. ||packed light brown sugar|
|1 ||lemon, juice of|
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