- 3 tablespoons olive oil
- 1 shallot, minced
- 2 small apples - peeled, cored, and diced
- 4 cups chicken broth
- 2 cups water
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon coarsely ground black pepper
- 1 (12 ounce) box frozen butternut squash
- 1/2 cup half-and-half
- 2 tablespoons butter
- 1/2 teaspoon dried tarragon
- Heat olive oil in a heavy skillet over medium heat. Cook shallot in hot oil until softened; add apples and saute until hot, about 1 minute. Transfer apple mixture to a stockpot.
- Pour chicken broth and water into the stockpot; add nutmeg, allspice, cinnamon, and pepper. Bring the mixture to a boil, reduce heat to medium-low, and simmer until the apples are tender, about 15 minutes.
- Stir butternut squash into the liquid. Bring mixture to a gentle boil while stirring occasionally. Stir half-and-half, butter, and tarragon into the liquid; cook, stirring continually, until the butter melts and the liquid is about to boil, about 5 minutes.
10/01/2019
recipepes.com
butternut apple soup, recipe
PT15M
PT1H
5
455 calories
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