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 calories
carbohydrate: 12.7 g
cholesterol: 15.7 mg
fat: 10.1 g
fiber: 2.6 g
protein: 2 g
saturatedFat: 3.7 g
servingSize: -
sodium: 661.5 mg
sugar: 6.2 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

8 cups

Recipe Note

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.

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