Acorn Squash Soup With Honey and Cinnamon

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Total Time
45mins
Prep 45 mins
Cook 0 mins

This easy, beautiful and flavorful soup is perfect on a chilly fall evening. Butternut squash may be substituted for the acorn squash.

Ingredients Nutrition

Directions

  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.