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.