Driftless Market

Borscht: Chop the beetroots and combine with garlic, celery, stock, carrots, turnips or rutabagas, parsley, bay leaves, and caraway seeds in a non-aluminum saucepan. Bring to the boil and then simmer until vegetables are soft.

Remove bay leaves. Puree soup in blender or food processor. Return to pan. Add lemon juice and extra salt and pepper, if desired.

Squash: If needed, trim the bottom of the squash so it can stand on it's own ( don't trim too far or the soup will out the bottom, then cut off the top and scoop out the seeds.) Brush the squash lightly with olive oil. Arrange the squash in a shallow baking pan ( no water needed) and roast at 350 degrees about 45 minutes , until just tender. Don't overcook or your squash will collapse when soup is added.

Pour the soup into the squash bowls and serve.

Another option is to mash cooked squash, line a large soup bowl with the squash, making a cavity in the center. Fill cavity with soup serve.