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Beet Soup In Roasted Acorn Squash

2 faves
Nutrition per serving    (USDA % daily values)
CAL
425
FAT
82%
CHOL
43%
SOD
70%

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Ingredients for 8 servings

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

3 tablespoons vegetable oil

1 tablespoon kosher salt

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

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