Acorn Squash Soup with Honey and Cinnamon

Sautéed onion, carrot and celery combined with acorn squash, low-sodium chicken stock and ground cinnamon. Soup is simmered until squash is tender and then pureed. Puree is returned to the stockpot, and seasoned with chopped fresh tarragon, sea salt and fresh ground black pepper. Individual servings of soup are topped with a whipped cream and honey mixture.

Ingredients -

1 tablespoon Butter
1 large Carrot, roughly chopped
1 Celery Stalk, roughly chopped
1/2 large Onion, roughly chopped
1 large Acorn Squash, peeled, seeded and chopped
2-1/2 cups Low Sodium Chicken Stock
1/2 teaspoon Ground Cinnamon
1 tablespoon chopped Fresh Tarragon
2 teaspoons Sea Salt
1 teaspoon Fresh Ground Black Pepper
1/4 cup Whipping Cream
1-1/2 tablespoons Honey

Preparation:

1. Add butter to large stockpot. Melt butter over medium heat.

2. Stir in the chopped carrot, chopped celery, chopped onion and sauté 4 to 5 minutes.

3. Stir in the chopped squash, low-sodium chicken stock, and ground cinnamon.

4. Cover stockpot and simmer 20 minutes, or until squash is tender.

5. Puree the soup in food processor or blender until smooth.

6. Return pureed soup to stockpot and stir in the chopped fresh tarragon.

7. Season the soup with sea salt and fresh ground pepper.

8. Add whipping cream to medium bowl. Whip the whipping cream until fluffy. Stir in the honey.

9. Garnish individual servings with the honey-cream mixture.

Acorn Squash Tip

Winter Squash

Purchase winter squash that are firm with no soft spots. The stem on winter squash should be very solid. Winter squash keep very well and can be kept up to 6 months if properly stored.

Acorn Squash Tip

Fresh Tarragon

Tarragon, also known as French tarragon and true tarragon has a subtle flavor, but should be used sparingly. Fresh tarragon can be found in some supermarkets and is readily available in specialty produce stores. Tarragon should be stored in a plastic bag in the refrigerator.

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