Butternut Apple Soup Recipe

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.