This can be served hot or cold.
1 1/2 lbs beets
1 large winter squash (hubbard or butternut are both good)
1/4 c water, plus extra if necessary
1 cup yogurt or sour cream, plus more for garnish
1/3 – 1/2 c water or broth
1 t salt
finely chopped onions or scallions; or dill (fresh or dried) for garnish–optional
1. Preheat oven to 400ºF.
2. Wash beets. Cut in half. Halve the squash and remove seeds. Place the beets and squash, cut side down, in a large baking pan. Add 1/4 cup water to pan. Roast for 1-1/2 hours, or until soft, turning the vegetables over halfway through cooking and adding more water if necessary.
3. Remove from oven and let cool. Remove squash pulp and purée in food processor, in batches, if necessary. Transfer to a soup pot. Peel beets, if you wish; cut into small pieces. Put beets into food processor. Purée until smooth. Add the yogurt or sour cream and purée again. Add the 1/3 cup water and process. Transfer to squash in soup pot. Stir to combine. If it’s too thick for your liking, add a little more water. Add salt.
4. Heat through gently. Serve immediately or cool some and chill. Serve garnished with onions or scallions; or dill (or both), with a scoop or yogurt or sour cream, if desired.