Apple Rutabaga Soup

• Gluten free

• Produce

  • 1 cup Butternut squash
  • 1 cup Carrots
  • 1 cup Granny smith apple
  • 1 cup Onion
  • 1 cup Rutabaga
  • 1 cup Sweet potato

• Canned Goods

  • 1 qt Chicken stock, good-quality

• Condiments

  • 1/4 cup Maple syrup, real

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 1 Cayenne pepper
  • 1 Kosher salt

• Dairy

  • 1 stick Butter, unsalted
  • 2 cups Heavy cream

Found on hapanom.com

Description

Ingredients

• 1 stick unsalted butter (1/4 pound)
• 1 cup onion, roughly chopped
• 1 cup rutabaga, peeled and roughly chopped
• 1 cup butternut squash, peeled and roughly chopped
• 1 cup sweet potato, peeled and roughly chopped
• 1 cup carrots, peeled and roughly chopped
• 1 cup Granny Smith apple, peeled, cored, and roughly chopped
• 1 quart good quality chicken stock (or vegetable stock for a vegetarian option)
• 2 cups heavy cream
• ¼ cup real maple syrup
• Kosher salt
• cayenne pepper
• freshly ground black pepper (optional)

Directions

• In a large saucepan set over medium-high heat, melt the butter. Add the onion, rutabaga, butternut squash, sweet potato, carrot, and apple. Stir occasionally and cook until the onions are translucent and softened.
• Add the chicken stock and bring to a boil. Reduce the heat and simmer until the vegetables are cooked through and fork tender, about 20 -25 minutes.
• Carefully transfer the contents from the saucepan to a blender or food processor. Puree until smooth. Strain through a fine-meshed sieve into the same saucepan you just used. Add the cream and maple syrup. Add salt and cayenne pepper to taste. Bring the contents to a simmer, turn off the heat and serve. Garnish with a few cracks of freshly ground black pepper, if desired.