4 medium beets, cooked and peeled*

2 cups water or broth of choice

1 Tbsp olive oil

1 Tbsp raw apple cider

1/2 Tbsp honey

1 tsp sea salt

1/3 cup fresh tarragon leaves

* Canned beets are optional

Combine ingredients (except tarragon) in pot and bring to boil. Simmer for a minute or two and transfer to blender, adding tarragon. Taking care not to burn, blend for a minute. Plate and enjoy with a dollop of crème frâche. For a festive occasion, serve soup in roasted acorn squash.**

**To roast squash, preheat oven to 350F. Halve and pit squash, set face up on a roasting pan and rub with olive oil. Roast for 50 minutes or until flesh is soft.