Apple-Rutabaga Soup Recipe

ingredients

4 ounces unsalted butter
1 cup coarsely chopped onion
1 cup peeled, cored and coarsely chopped Granny Smith apple
1 cup peeled and coarsely chopped rutabaga
1 cup peeled, seeded and coarsely chopped butternut squash
1 cup peeled and coarsely chopped carrots
1 cup peeled and coarsely chopped sweet potato
1 quart good-quality chicken stock or broth (may substitute vegetable stock)
2 cups heavy cream
1/4 cup maple syrup
salt
cayenne pepper

directions

In a large saucepan over medium heat, melt the butter. Add the onion, apple, rutabaga, squash, carrots and sweet potato and cook, stirring occasionally, until the onions are translucent, 5 to 10 minutes.

Add the chicken stock and increase the heat to medium-high, so that the liquid comes to a boil. Reduce the heat and cook for 20 to 25 minutes, or until all of the vegetables are tender and cooked through.

Transfer in batches to a food processor or blender and puree until smooth. Using a fine-mesh strainer, strain the mixture and return it to the saucepan. Add the cream and maple syrup and the salt and cayenne pepper to taste.

Return the saucepan to the stove on medium-low heat to heat the soup through.

nutrition data

Nutritional data has not been calculated yet.

reviews & comments

Nita REVIEW:
December 7, 2010

I absolutely love this soup...have made it for years for myself. My husband is vegetarian, so last night I cooked the veggies in water and reduced the amount of butter(added some other roots also). Before I even got the heavy cream added, we were chowing down. Added a little half and half and left it as it was. Have I already said that I just love it?!!!
clkc REVIEW:
January 12, 2010

Surprisingly tasty soup. After blending it has a velvety texture. Interesting soup option.