2 acorn squash
4 t. honey
4 t. butter
6 C. apple cider
2 C. vegetable or chicken stock
salt and pepper to taste
1/2 C. creme fraiche
1 t. cinnamon
Heat oven to 400°F.
Cut each acorn squash in half and scoop out the seeds. Place in 9 x 13-inch baking pan. Drizzle honey over the halves and place a teaspoon of butter in each one. Pour apple cider and vegetable stock around squash. Cover and bake for about 1 d hours or until tender. When cool, scoop out the flesh into a blender. Add cooking broth and puree until smooth. (This step may have to be done in batches.) Adjust consistency of the soup by adding stock or cider. Season with salt and pepper.
Ladle into bowls and top with creme fraiche and cinnamon.
Note: To serve as squash bowls, cut the blossom end off 4 additional acorn squash and scoop out seeds. Coat a large baking pan with cooking spray. Place squash, cut side down, in baking pan and bake, uncovered, in the oven with the halved squash but remove after 30 to 45 minutes, or until squash is just tender.
Place the nearly whole squash in shallow bowls or plates and fill with soup.
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