Apple Rutabaga Soup
A comforting apple and rutabaga soup combines various root vegetables for a simple, hearty meal perfect for a cold day.
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Instructions
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Melt butter in a large saucepan over medium-high heat.
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Add onion, apple, rutabaga, squash, carrots, and sweet potato; cook, stirring occasionally, until onions are translucent.
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Pour in chicken stock and bring to a boil.
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Reduce heat and simmer for 20-25 minutes until all vegetables are tender.
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Puree the cooked vegetables in a blender or food processor.
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Strain the pureed soup through a fine-mesh strainer back into the same pot.
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Stir in the cream, maple syrup, salt, and cayenne pepper.
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Return the pot to the stove, bring the soup to a simmer, and serve.