Acorn Squash Soup With Honey And Cinnamon

Total Time: 45 mins Preparation Time: 45 mins

Ingredients

• Servings: 4
• 1 tablespoon butter
• 1 large carrot, roughly chopped
• 1 stalk celery, roughly chopped
• 1/2 large onion, roughly chopped
• 1 large acorn squash, peeled, seeded and chopped (3 cups)
• 2 1/2 cups low sodium chicken broth
• 1/2 teaspoon ground cinnamon
• 1 tablespoon chopped fresh tarragon
• 1/4 cup whipping cream
• 1 1/2 tablespoons honey
• 2 teaspoons salt
• 1 teaspoon pepper

Recipe

• 1 in a large stockpot, over medium-high heat melt the butter. add the carrot, celery and onions and sauté for about 4 to 5 minutes. do not burn the butter.
• 2 add squash, chicken stock and cinnamon and cover and simmer until squash is soft, about 20 to 30 minutes.
• 3 using a food processor or hand blender puree the soup until smooth.
• 4 return to heat and stir in the tarragon. season with salt and pepper.
• 5 whip the cream until lightly whipped. add the honey.
• 6 divide soup into 4 bowls and swirl in the honey-cream.