Apple-Rutabaga Soup

By mhatkinson

Can be served hot or cold and it freezes well. 6 to 8 servings (about 2 qts)

Ingredients

• 4 ounces (1 stick) 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 chicken stock or broth (may substitute vegetable stock)
• 2 cups heavy cream (may substitute 1 cup fat-free half-and-half for 1 of the cups of heavy cream)
• 1/4 cup maple syrup
• salt
• cayenne pepper

Details

Servings 8

Preparation

Step 1

In a large saucepan over medium heat, melt the butter. Add the onion, apple, rutabaga, squash, carrots, and sweet potato and cook, stirring ocassionally until the onions are translucent, about 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.