This is my new, all-time favorite soup recipe. I recently went to a cooking class at a local country club, and the head chef made seven recipes for us. Of all the recipes, this was my favorite. It's super easy...the hardest part is just cutting up all the veggies. But the recipe is so easy to memorize because the proportions are all almost the same. This is so incredibly flavorful and the flavors are absolutely incredible together. When you're cooking it, your entire house smells like fall...the wonderful aroma of fresh fruits and vegetables roasting in butter. Mmmm. My mom kept telling me she wasn't gonna like it because the thought of apples and rutabaga in soup grossed her out, but once she smelled it, she began to change her mind. And then once she tasted it, she scraped her bowl clean and declared it "amazing." My mom, dad and I had all of the soup in one sitting. I'll definitely be making this again very soon.
Ingredients:
1 stick of whole butter
1 cup chopped onions
1 cup peeled, cored, rough chopped Granny Smith Apples
1 cup peeled, rough chopped Rutabaga
1 cup peeled, rough chopped butternut squash
1 cup peeled, rough chopped carrots
1 cup peeled, rough chopped sweet potatoes
1 quart rich chicken stock
2 cups heavy cream
1/4 cup pure maple syrup
salt, pepper, and cayenne to taste
Instructions:
1. Melt butter in a heavy gauge sauce pot. Add onion, apples, rutabaga, squash, carrots, and sweet potato.
2. Saute over medium heat until onions are soft and translucent (about 5-7 minutes). Add stock and simmer until all vegetables are tender and cooked through (about 40 minutes).
3. Puree in blender, food processor or using a stick burr mixer.
4. Return to heat, add cream and syrup. Season soup with salt, pepper, and cayenne. Bring back to a simmer. Serve.
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