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.
- 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
- 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.
- Add squash, chicken stock and cinnamon and cover and simmer until squash is soft, about 20 to 30 minutes.
- Using a food processor or hand blender puree the soup until smooth.
- Return to heat and stir in the tarragon. Season with salt and pepper.
- Whip the cream until lightly whipped. Add the honey.
- Divide soup into 4 bowls and swirl in the honey-cream.