An Unusual Borscht

Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs

Ingredients

• 1 1/2 lbs large beets
• 2 lbs hubbard squash or 2 lbs butternut squash
• 1 cup plain yogurt
• 1 teaspoon salt

Recipe

• 1 preheat the oven to 400 degrees.
• 2 wash the beets. remove the green tops. cut the beets in half.
• 3 cut the squash in quarters and remove the seeds.
• 4 place the beets and squash cut side down on a baking sheet. sprinkle vegetables with 1/4 cup water.
• 5 roast the vegetables for 1 1/2 hours or until very soft. turn the vegetables halfway through cooking and add more water if necessary.
• 6 remove vegetables from the oven and let cool 10 minutes.
• 7 remove the squash pulp from the skin and puree it in a food processor or blender.
• 8 peel the beets, cut them into small pieces, and add them to the processor.
• 9 i find when using the blender to puree this that i have to a small amount of water to each group of vegetables to keep it from jamming.
• 10 puree until smooth.
• 11 add the yogurt and puree again.
• 12 add 1/3 to 1/2 cup cold water and 1 teaspoon salt. blend until smooth and creamy.
• 13 this is excellent both hot and cold.
• 14 garnish with additional yogurt, or with beet greens that have been steamed and chopped.