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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Recipe Summary

prep:
10 mins
cook:
25 mins
total:
35 mins
Servings:
8
Yield:
8 cups
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

143 calories; protein 2g 4% DV; carbohydrates 12.7g 4% DV; fat 10.1g 16% DV; cholesterol 15.7mg 5% DV; sodium 661.5mg 27% DV. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 2 stars
12/02/2014
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. Read More