Beet-Apple Soup In Acorn Squash Bowls

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Food.com
Nutrition per serving    (USDA % daily values)
CAL
376
FAT
37%
CHOL
0%
SOD
89%

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Ingredients for 6 servings

For roasted squash

3 tablespoons vegetable oil

For soup

1 tablespoon packed light brown sugar

5 medium beets , peeled and cut into 1 inch pieces (2 lb without greens)

2 cloves garlic , minced

1 1/2 tablespoons vegetable oil

1 large red onion , chopped

1 red apple , peeled and cut into 1 inch pieces (such as Gala or Braeburn)

1 tablespoon kosher salt

6 (1 1/4 lb) acorn squash

4 cups chicken broth or vegetable broth

2 tablespoons cider vinegar

4-5 cups water

1 lemon, juice of

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