Acorn Squash Soup With Honey and Cinnamon
Serves 4
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Ingredients
  1. 1 1/2 tablespoons Sue BeeĀ® Honey
  2. 1 tablespoon butter
  3. 2 teaspoons salt
  4. 1/4 cup whipping cream
  5. 1 tablespoon chopped fresh tarragon
  6. 1/2 teaspoon ground cinnamon
  7. 2 1/2 cups low sodium chicken broth
  8. 1 large acorn squash
  9. 1/2 large onion
  10. 1 stalk celery
  11. 1 large carrot
  12. 1 teaspoon pepper
Instructions
  1. In a large stockpot, over medium-high heat melt the butter. Add the carrot, celery and onions and saut 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 Sue Bee Honey.
  6. Divide soup into 4 bowls and swirl in the honey-cream.
Sue Bee Honey http://suebee.com/