Beet Soup in Roasted Acorn Squash

Created by Executive Chef Tom Nicklow, CEC, CDM, CFPP
Classic Residence by Hyatt in Chevy Chase
Serves 8

• 8 scoops acorn squash
• pinch pepper
• pinch salt
• 2 ounces olive oil
• 1 large red onion—chopped
• 1 1/2 tablespoons olive oil
• 5 medium beets—peeled and cut into 1" pieces
• 1 large red apple—peeled and cut into 1" pieces
• 2 each garlic cloves—minced
• 2-1/2 cups low sodium chicken broth
• 4-1/2 cups water
• 1 tablespoon light brown sugar
• 2 tablespoons cider vinegar
• pinch salt—to taste
• pinch pepper—to taste

1. To roast squash, cut the stem end and set aside.
2. Remove seeds and sprinkle inside of the squash with salt and pepper.
3. Drizzle about 2 ounces or less olive oil inside of squash and on the cut side of the stem.
4. Place squash and stem cut side down in a roasting pan.
5. In a 350-degree oven, roast squash until tender, about 30–40 minutes.
6. After roasted, if necessary, trim off some of the bottom to make the squash sit flat on a plate.
7. Sauté onions in 1-1/2 tablespoons of olive oil until softened, about 3–5 minutes.
8. Add beets and apple. Continue to cook 5 minutes.
9. Add garlic, chicken stock, and water.
10. Bring to a boil and simmer until beets are tender.
11. Stir in vinegar and brown sugar.
12. Add salt and white pepper to taste.
13. Blend in batches and return to pot to keep warm.
14. To serve, place the acorn squash on a plate and fill with beet soup.
15. Lean the top on the side of the squash.