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Butternut Apple Soup

David!

"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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Ingredients

35 m servings 143 cals
Original recipe yields 8 servings (8 cups)

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Directions

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  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.

Nutrition Facts


Per Serving: 143 calories; 10.1 g fat; 12.7 g carbohydrates; 2 g protein; 16 mg cholesterol; 662 mg sodium. Full nutrition

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Reviews

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Mine turned out nothing remotely like the photo. It was super runny. It smelled good, but the spices overpowered any of the flavor of squash or apple.