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. If you're watching calories, substitute 1 cup fat-free half-and-half for 1 of the cups of heavy cream.
The soup can be served hot or cold, and it freezes well.
Servings: 6 - 8
Yield: (about 2 quarts)
- 1 stick (4 ounces) 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-quality chicken stock or broth (may substitute vegetable stock)
- 2 cups heavy cream
- 1/4 cup maple syrup
- Cayenne pepper
In a large saucepan over medium heat, melt the butter. Add the onion, apple, rutabaga, squash, carrots and sweet potato and cook, stirring occasionally, until the onions are translucent, 5 to 10 minutes. Add the chicken stock and increase the heat to medium-high, so that the liquid comes to a boil. Reduce the heat and cook for 20 to 25 minutes, or until all of the 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 the salt and cayenne pepper to taste.
Return the saucepan to the stove on medium-low heat to heat the soup through.
Adapted from Patrick O'Connell's "Refined American Cuisine" (Bulfinch Press, 2004).
Tested by Andy Boltax and Kara Elder.
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