Acorn Squash Soup With Honey and Cinnamon

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
Advertisement

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.
Advertisement