Creamy Butternut Apple Soup

Follow our step-by-step guide on how to make Creamy Butternut Apple Soup.

1. Step 1

   Start by heating the olive oil in a heavy skillet over medium heat. Once the oil is shimmering, toss in the minced shallot and sauté until it softens and becomes fragrant. Next, add the diced apples and sauté them for about a minute until they’re warmed through. This step brings out the natural sweetness of the apples, making your soup even more delicious!

2. Step 2

   Transfer the apple and shallot mixture into a stockpot. Pour in the chicken broth and water, then sprinkle in the freshly grated nutmeg, ground allspice, ground cinnamon, and coarsely ground black pepper. Bring this delightful mixture to a boil, then reduce the heat to medium-low and let it simmer for about 15 minutes, or until the apples are tender. The aroma will be heavenly!

3. Step 3

   Now, stir in the frozen butternut squash. Allow the mixture to come to a gentle boil while stirring occasionally. This is where the magic happens as the flavors meld together beautifully!

4. Step 4

   Finally, stir in the half-and-half, butter, and dried tarragon. Keep stirring until the butter melts and the soup is just about to boil again, which should take around 5 minutes. This will give your soup a rich, creamy texture that’s simply irresistible!