This easy, beautiful and flavorful soup is perfect on a chilly fall evening. Butternut squash may be substituted for the acorn squash.
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Units: US | Metric
- 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
- 1In 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.
- 2Add squash, chicken stock and cinnamon and cover and simmer until squash is soft, about 20 to 30 minutes.
- 3Using a food processor or hand blender puree the soup until smooth.
- 4Return to heat and stir in the tarragon. Season with salt and pepper.
- 5Whip the cream until lightly whipped. Add the honey.
- 6Divide soup into 4 bowls and swirl in the honey-cream.
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Nutritional Facts for Acorn Squash Soup With Honey and Cinnamon
Serving Size: 1 (336 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 190.0
- Calories from Fat 86
- Total Fat 9.5 g
- Saturated Fat 5.5 g
- Cholesterol 28.0 mg
- Sodium 1259.4 mg
- Total Carbohydrate 25.0 g
- Dietary Fiber 2.9 g
- Sugars 8.4 g
- Protein 4.9 g