Here’s Dorothy Boroson’s recipe for hot beet soup, as promised. It clearly takes some time and work – I have not made it myself, but I can tell you that the people you feed will appreciate all you put into it. After all, according to Spinoza, everything excellent is also rare.
Beet Soup in Roasted Acorn Squash
from Doroboro’s Kitchen
8 servings (about 10 cups)
For Roasted Squash
8 (1 to 1-1/4 lb) acorn squash
3 tablespoons vegetable oil
1 tablespoon kosher salt
1 large onion, chopped
1-1/2 tablespoons vegetable oil
5 medium beets (2 lb. without greens) peeled and cut into 1 inch pieces
1 red apple, such as Gala, 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
Roast squash: preheat oven to 375 degrees
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” with oil and sprinkle salt inside. Arrange squash bowls, with tops alongside, stem ends up, in 2 large shallow baking pans.
Roast squash in upper and lower thirds of oven, switching position of pans halfway through baking, until flesh of squash is just tender, about 1-1/4 hours total.
Make soup while squash roasts: 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.
Add broth and 4 cups water, then simmer, uncovered, until beets are tender, about 40 minutes. Stir in vinegar and brown sugar.
Puree soup (best with a hand immersion blender) then season with salt and pepper. If soup is too thick, add enough water to thin to desired consistency. Serve soup in squash bowls.
If you used vegetable stock, you may want to top with sour cream. (Yum.)