Anononymous 8-07-05

For roasted squash

8 (1- to 1 1/4-lb) 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 lb 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

Roast squash: Preheat oven to 375 F. Cut off \