Ingredients:
2 tablespoons butter
1 cup roughly chopped onion
1 cup peeled and roughly chopped Granny Smith apple
1 cup peeled and roughly chopped rutabaga
1 cup peeled, seeded and roughly chopped butternut squash
1 cup peeled and roughly chopped carrots
1 cup peeled and roughly chopped sweet potato
1 quart chicken stock
1 cup heavy cream
1/4 cup maple syrup
Salt and cayenne, to taste
Directions:
Melt butter in a large saucepan or Dutch oven over medium-high heat. Add onion, apple, rutabaga, butternut squash, carrots and sweet potato. Cook, stirring occasionally, until onions are translucent and vegetables begin to soften, about 5 minutes.
Add chicken stock and bring to a boil. Reduce heat and simmer, stirring occasionally, until all the vegetables are tender, about 30 minutes. Remove from heat.
Puree the soup with an immersion blender. (Or transfer to a food processor or blender and, working in batches if necessary, puree. Caution: Allow soup to cool somewhat before pureeing in a blender, as very hot liquids tend to erupt from the jar while blending.) Return soup to saucepan.
Add cream and maple syrup to the soup, and season with salt and cayenne. Reheat, if necessary, and serve hot.
Makes 10 servings.
Per serving: calories, 170 (59% from fat); fats, 12 grams (7 grams saturated); cholesterol, 39 milligrams; carbohydrate, 16 grams; sugar, 9 grams; fiber, 1 gram; protein, 2 grams; sodium, 180 milligrams
**** I always serve it with rosemary bread...and a ham or turkey is good with it too. ****
**** also for those with babies, Ella loves this soup...I just pull some out for her before I add the cayeene.
Enjoy!
