Butternut Apple Soup recipe
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Ingredients
- 3 tablespoons olive oil 1 shallot, minced 2 small apples - peeled, cored, and diced 4 cups chicken broth 2 cups water ½ teaspoon freshly grated nutmeg ½ teaspoon ground allspice ½ teaspoon ground cinnamon ¼ teaspoon coarsely ground black pepper 1 (12 ounce) box frozen butternut squash ½ cup half-and-half 2 tablespoons butter ½ teaspoon dried tarragon
Nutrition Info
- 142.7 caloriescarbohydrate: 12.7 gcholesterol: 15.7 mgfat: 10.1 gfiber: 2.6 gprotein: 2 gsaturatedFat: 3.7 gservingSize: -sodium: 661.5 mgsugar: 6.2 gtransFat: : -unsaturatedFat: : -
Directions Butternut Apple Soup
Directions
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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.