Acorn Squash Soup With Honey and Cinnamon


  • 1 1/2 tablespoons Sue Bee® Honey
  • 1 tablespoon butter
  • 2 teaspoons salt
  • 1/4 cup whipping cream
  • 1 tablespoon chopped fresh tarragon
  • 1/2 teaspoon ground cinnamon
  • 2 1/2 cups low sodium chicken broth
  • 1 large acorn squash
  • 1/2 large onion
  • 1 stalk celery
  • 1 large carrot
  • 1 teaspoon pepper


  • 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.
  • 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 Sue Bee® honey.
  • Divide soup into 4 bowls and swirl in the honey-cream.
Aunt Sue's Pro Recipe Tip: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.
Aunt Sue's® Pro Recipe Tip: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.

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