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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> US >> US

• Dietary Style

• Preparation Time

  Cooking Time - 25 minutes, Preparation Time - 10 minutes

• Source

  All Recipes

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
shallot	1		minced	115.2	26.88	4.0	0.16
apple	2		peeled cored diced	154.96	41.1538	0.7748	0.5066
chicken broth	4	cups		312.48	7.56	44.5536	10.4832
water	2	cups		0.0	0.0	0.0	0.0
nutmeg	1/2	teaspoon	grated	5.775	0.5422	0.0642	0.3994
allspice	1/2	teaspoon	ground	2.4985	0.6851	0.0579	0.0826
cinnamon	1/2	teaspoon	ground	-	-	-	-
black pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
butternut squash	1	box		-	-	-	-
half	1/2	cup		-	-	-	-
butter	2	tablespoons		171.0	7.857	5.343	14.4
tarragon	1/2	teaspoon		0.885	0.1507	0.0683	0.0217

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.