Busters Recipes

Acorn Squash Soup with Honey and Cinnamon
  
  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 (about 3 cups)
2 1/2 cups vegetable stock
1/2 teaspoon ground cinnamon
1 tablespoon chopped fresh tarragon
2 teaspoons salt
1 teaspoon pepper
1/4 cup heavy cream
1 1/2 teaspoons honey
  
  In a large stockpot, melt butter over medium-high heat. Add carrot, celery, and onion. Saute for 4 to 5 minutes, stirring to keep the butter from burning. Add the squash, stock and cinnamon.Bring to boil. Cover the stockpot and lower heat to a simmer. Cook until squash is soft, about 20 to 30 minutes.
Cool the soup and transfer to food processorand puree in batches until smooth. Return soup to clean saucepan and reheat. Stir in the tarragon, salt, and pepper. In a mixing bowl, whisk the cram until lightly whipped and add the honey. Ladle the soup into serving bowls and swirl in the honey-cream mixture.
  

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