Name: Butternut Apple Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1
Cuisine: u.s.
Ingredients: 3 tablespoons olive oil; 1 shallot, minced; 2 small apples - peeled, cored, and diced; 4 cups chicken broth; 2 cups water; 0.5 teaspoon freshly grated nutmeg; 0.5 teaspoon ground allspice; 0.5 teaspoon ground cinnamon; 0.25 teaspoon coarsely ground black pepper; 1 (12 ounce) box frozen butternut squash; 0.5 cup half-and-half; 2 tablespoons butter; 0.5 teaspoon dried tarragon

Butternut Apple Soup

0 Likes

Prep Time:
10 minutes

Cook Time:
25 minutes

Total Time:
35 minutes

Indulge in a creamy butternut squash soup spiced with cinnamon, allspice, and nutmeg - perfect for fall!

Ingredients:

3 tablespoons olive oil
1 shallot, minced
2 small apples - peeled, cored, and diced
4 cups chicken broth
2 cups water
0.5 teaspoon freshly grated nutmeg
0.5 teaspoon ground allspice
0.5 teaspoon ground cinnamon
0.25 teaspoon coarsely ground black pepper
1 (12 ounce) box frozen butternut squash
0.5 cup half-and-half
2 tablespoons butter
0.5 teaspoon dried tarragon

Instructions:

In a heavy skillet, warm olive oil over medium heat. Saute shallot in the fragrant oil until softened, then quickly add apples and continue cooking for about 1 minute until hot. Transfer the flavorful apple mixture to a stockpot.
In a large stockpot, combine chicken broth and water, then sprinkle in nutmeg, allspice, cinnamon, and pepper. Bring to a boil, then lower the heat to simmer until the apples are tender, approximately 15 minutes.
Fold in the butternut squash, allowing it to harmonize with the flavorful liquid. As the mixture gently simmers, infuse it with half-and-half, butter, and fragrant tarragon. Continuously stir until the butter melts and the liquid is on the brink of boiling, approximately 5 minutes.

We use cookies

Similar Recipes

Butternut Squash and Apple Soup

Roasted butternut pumpkin and apple soup

Nancy's Butternut Squash and Apple Soup

Spiced pumpkin and apple soup

Butternut Squash and Apple Cider Soup