Apple Rutabaga Soup

1 stick butter
1 c. onion, roughly chopped
1 c. Granny Smith apple, peeled, cored and roughly chopped
1 c. butternut squash, peeled, seeded and roughly chopped
1 c. sweet potato, peeled and roughly chopped
1 c. rutabaga, peeled and roughly chopped
1 c. carrots, peeled and roughly chopped
1 qt. chicken stock
2 c. heavy cream
1/4 c. maple syrup
Salt and cayenne pepper to taste

In large saucepan over medium-high heat melt butter. Add onion, apple, rutabaga, squash, carrots and sweet potato; cook, stirring occasionally, until onions are translucent. Add chicken stock and bring to boil. Simmer for 20-25 minutes or until all vegetables are cooked through and tender. Puree vegetables in blender or food processor. Strain through a fine mesh strainer into the same pot you used to cook vegetables. Add cream, maple syrup, salt and cayenne pepper. Return pot to stove, bring soup to a simmer and serve. Serves six – eight. This can be frozen.

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