Prep 15 mins
Cook 30 mins
I love rutabaga. When I was a child it was one of my favorite parts of Christmas dinner, that golden pile of mashed rutabaga...This soup looks and tastes like liquid autumn. It's incredibly simple to put together and can be made well in advance and frozen. the elusive ingredient is a bit of maple syrup which enhances the natural sweetness of the rutabaga. Water or vegetable stock may be successfully substituted for the chicken stock if you want to make this soup vegetarian.
- 1⁄4 lb butter (1 stick)
- 1 cup roughly chopped onion
- 1 cup peeled cored and roughly chopped granny smith apple
- 1 cup peeled seeded roughly chopped butternut squash
- 1 cup peeled and roughly chopped rutabaga
- 1 cup peeled and roughly chopped carrot
- 1 cup peeled and roughly chopped sweet potato
- 1 quart good chicken stock
- 2 cups heavy cream
- 1⁄4 cup maple syrup
- salt, to taste
- cayenne pepper, to taste
- In a large saucepan, over medium high heat, melt the butter.
- Add all the vegetables and cook, stirring occasionally until the onions are translucent.
- Add the chicken stock and bring to a boil.
- Simmer for 20 to 25 minutes, or until all the vegetables are cooked through and tender.
- Puree the vegetables in a blender or food processor, or if you are lucky like me and have one use a handheld food liquidizer.
- Strain through a fine mesh sieve into the same pot you used to cook it inches Add the cream, maple syrup, salt and cayenne pepper.
- Return the pot to the stove, bring soup to a simmer, then serve in hot bowls!
- I like to cut buttered bread into small shapes and toast them in the oven til crispy and golden to float on top for an added garnish!