Acorn Squash Soup with Honey

Ingredients:

• 1 acorn squash
• 1 small onion, chopped
• 2 cloves of garlic, minced
• 4 cups of vegetable broth
• 2 tablespoons of honey
• 1/2 teaspoon of ground cinnamon
• Salt and pepper to taste
• 1/2 cup of heavy cream (optional)

Instructions:

1. Cut the acorn squash in half and scoop out the seeds. Place the squash halves on a baking sheet, cut side down, and roast in the oven at 400°F for about 45 minutes or until tender.
2. While the squash is roasting, sauté the onion and garlic in a large pot until translucent.
3. Once the squash is cooked, scoop out the flesh and add it to the pot with the onion and garlic.
4. Pour in the vegetable broth and bring the mixture to a simmer. Cook for about 10 minutes.
5. Using an immersion blender, blend the soup until smooth. Alternatively, you can transfer the soup to a blender in batches to blend.
6. Stir in the honey, cinnamon, salt, and pepper. Adjust seasoning to taste.
7. If desired, stir in the heavy cream for a creamier texture.
8. Serve the soup hot and garnish with a drizzle of honey and a sprinkle of cinnamon.