An incredibly easy soup to put together that looks and tastes like "liquid autumn". Make lots and freeze it!
Rutabaga are those soft ball size "wax-covered" vegetables that are often referred to as "Gilfeather Turnips. The name is derived from a Vermonter named Gilfeather who reintroduced the rutabaga seeds back into mainstream seed catalogs. Rutabaga has a distinct flavor and is sweet. A golden color when pureed. Serves 6 to 8 (2 qt.).
1/4 lb. butter
1 C onion roughly chopped
1 C Granny Smith Apples roughly chopped
1 C rutabaga roughly chopped
1 C peeled, seeded and chopped butternut squash
1 C peeled, chopped carrots
1 C peeled and roughly chopped sweet potato
1 qt. good chicken stock
2 C heavy Cream ( less if you prefer)
1/4 C maple syrup
salt & cayenne pepper to taste
In a large saucepan over med-high heat, melt the butter.
Add all vegetables, apples and cook for about 10 minutes or until onions are translucent.
Add chicken stock and bring to a boil.
Simmer for about 25 minutes, until all of the vegetables are cooked through and tender.
Puree the vegetables in a blender...better yet a Vita-Mix..or food processor. You may need to strain through a fine mesh sieve.
Add cream, maple syrup, salt and cayenne pepper. Ready to serve.