Apple-Rutabaga Soup

6 to 8 servings (about 2 quarts)

Leave it to Patrick O'Connell to think of using maple syrup to sweeten this autumn dish. The syrup makes a great counterpoint to the heat of cayenne pepper. The soup can be served hot or cold, and it freezes well. Adapted from Patrick O'Connell's "Refined American Cuisine" (Bulfinch Press, 2004).

4 ounces (1 stick) unsalted butter

1 cup coarsely chopped onion

1 cup peeled, cored and coarsely chopped Granny Smith apple

1 cup peeled and coarsely chopped rutabaga

1 cup peeled, seeded and coarsely chopped butternut squash

1 cup peeled and coarsely chopped carrots

1 cup peeled and coarsely chopped sweet potato

1 quart good chicken stock or broth (may substitute vegetable stock)

2 cups heavy cream (may substitute 1 cup fat-free half-and-half for 1 of the cups of heavy cream)