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Butternut Apple Soup

"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."

Ingredients :

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

Instructions :

Prep : 10M	Cook : 8M	Ready in : 35M

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.
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.