Acorn Squash Soup With Honey and Cinnamon
- Ready In:
- 45mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 14.79 ml butter
- 1 large carrot, roughly chopped
- 1 stalk celery, roughly chopped
- 1 large onion, roughly chopped
- 1 large acorn squash, peeled, seeded and chopped (3 cups)
- 591.47 ml low sodium chicken broth
- 2.46 ml ground cinnamon
- 14.79 ml chopped fresh tarragon
- 59.14 ml whipping cream
- 22.18 ml honey
- 9.85 ml salt
- 4.92 ml pepper
directions
- 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.
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RECIPE SUBMITTED BY
Mercy
Longwood, FL
Greetings everyone!
My name is Mary and I am a native Floridian. I live in Central Florida with my wonderful husband of 13+ years.
I enjoy cooking simple dishes with simple ingredients.