Butternut Apple Soup
Description
Apple-picking season inspires many dishes, including this creamy autumnal soup with butternut squash, cinnamon, allspice, and nutmeg.
Ingredients
•
3 tablespoons olive oil
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1 shallot, minced
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2 small apples - peeled, cored, and diced
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4 cups chicken broth
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2 cups water
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1/2 teaspoon freshly grated nutmeg
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1/2 teaspoon ground allspice
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1/2 teaspoon ground cinnamon
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1/4 teaspoon coarsely ground black pepper
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1 (12 ounce) box frozen butternut squash
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1/2 cup half-and-half
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2 tablespoons butter
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1/2 teaspoon dried tarragon
Directions
1
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
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
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.