Acorn Squash Soup With Honey And Cinnamon - cooking recipe

Ingredients

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

Preparation

In a large stockpot, over medium-high heat melt the butter. Add the carrot, celery and onions and saute 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.