Active Time

　　45 min

　　Total Time

　　1 1/2 hr

　　The roasted acorn squash tastes fabulous when scooped up with spoonfuls of the beet soup. But if oven space is limited, simply serve the soup in bowls.

　　

Ingredients

Makes 8 servings (about 10 cups)

　　

For roasted squash

8 (1- to 1 1/4-pound) acorn squash

　　3 tablespoons vegetable oil

　　1 tablespoon kosher salt

　　

For soup

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

　　Accompaniment: cornmeal-cayenne grissini

　　

Roast squash:

Step 1

Preheat oven to 375°F.

　　

Step 2

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.

　　

Step 3

Roast squash in upper and lower thirds of oven, switching position of pans halfway through baking, until flesh of squash is just tender, about 1 1/4hours total.

　　

Make soup while squash roast:

Step 4

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.

　　

Step 5

Add broth and 4 cups water, then simmer, uncovered, until beets are tender, about 40 minutes. Stir in vinegar and brown sugar.

　　

Step 6

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.

　　

Step 7

Serve soup in squash bowls.

　　Cooks' notes:

　　• Squash flesh shrinks during baking; if a small hole forms, serve soup in squash but set in a soup bowl.

　　• Soup can be made 3 days ahead and chilled, covered.