Thanks to Benedictine University Dietetic Intern Michael Salmela for sharing this recipe. Michael says: “This is a kid friendly soup that the whole family can enjoy. If they’re reluctant to try it, tell them there’s maple syrup in it!”
1 stick (4 ounces) unsalted butter
1 cup each, coarsely chopped: onion, Granny Smith apple, rutabaga, butternut squash, carrots and sweet potato
1 quart good-quality chicken stock or broth (or vegetable stock)
2 cups heavy cream
1/4 cup maple syrup
salt and cayenne pepper, to taste
Melt butter in a large saucepan over medium heat. Add onion, apple, rutabaga, squash, carrots and sweet potato and cook, stirring occasionally, until the onions are translucent, 5 to 10 minutes. Add chicken stock and bring to a boil over medium-high heat. Reduce heat and cook 20 to 25 minutes, or until vegetables are tender and cooked through. Transfer in batches to a food processor or blender and puree until smooth. Using a fine-mesh strainer, strain the mixture and return it to the saucepan. Add the cream and maple syrup and then salt and cayenne pepper, to taste. Return the saucepan to medium-low heat and cook until heated through.
Makes 6 to 8 servings.
From “Refined American Cuisine,” Bulfinch Press, 2004.
