Butternut Apple Soup

Name: Butternut Apple Soup
Total time: 35
Yield: 8
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

Recipe by David! from allrecipes.com

35 Mins.

Ingredients

8 servings

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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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½ teaspoon freshly grated nutmeg
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½ teaspoon ground allspice

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½ teaspoon ground cinnamon
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¼ teaspoon coarsely ground black pepper
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1 (12 ounce) box frozen butternut squash
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½ cup half-and-half
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2 tablespoons butter
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½ teaspoon dried tarragon

Instructions

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.