Butternut Apple Soup

Butternut Apple Soup

by Peggy Peck 6 months ago
2 (1)
25 minutes
142.7 kcal
12.7 g carbs
Description

After going with my wife and young daughter to pick some apples, I decided to experiment with our bounty of crisp New York apples. This was a hit with my little girl, my wife, and her parents! I served this as a soup course preceding roasted pork with sauerkraut, and it was great. I'll make again with some good bread as a soup meal.

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
Directions
  1. 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. 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. 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.
Nutrition Facts
serving: 8 cups
calories: 142.7 kcal
carbohydrates: 12.7 g
protein: 2 g
saturated fat: 3.7 g
cholesterol: 15.7 mg
sodium: 661.5 mg
fiber: 2.6 g
sugar: 6.2 g