This easy, beautiful and flavorful soup is perfect on a chilly fall evening. Butternut squash may be substituted for the acorn squash.
Provided by Mercy
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 190.1, Fat 9.6, SaturatedFat 5.6, Cholesterol 28, Sodium 1259.4, Carbohydrate 25, Fiber 2.9, Sugar 8.5, Protein 5
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