Name: Butternut Apple Soup
Prep time: 10 min
Cook time: 10 min
Yield: 8
Ingredients: Olive oil - 3 tablespoons; Shallot, minced - 1; Apples - peeled, cored, and diced - 2 small; Chicken broth - 4 cups; Water - 2 cups; Freshly grated nutmeg - ½ teaspoon; Ground allspice - ½ teaspoon; Ground cinnamon - ½ teaspoon; Coarsely ground black pepper - ¼ teaspoon; Frozen butternut squash - 1 (12 ounce) box; Half-and-half - ½ cup; Butter - 2 tablespoons; Dried tarragon - ½ teaspoon

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Butternut Apple Soup

1. Olive oil - 3 tablespoons

2. Shallot, minced - 1

3. Apples - peeled, cored, and diced - 2 small

4. Chicken broth - 4 cups

5. Water - 2 cups

6. Freshly grated nutmeg - ½ teaspoon

7. Ground allspice - ½ teaspoon

8. Ground cinnamon - ½ teaspoon

9. Coarsely ground black pepper - ¼ teaspoon

10. Frozen butternut squash - 1 (12 ounce) box

11. Half-and-half - ½ cup

12. Butter - 2 tablespoons

13. Dried tarragon - ½ teaspoon

How to cook deliciously - Butternut Apple Soup

1. Stage

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.

2. Stage

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.

3. Stage

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.