It was a dark and stormy morning, the kind that cries out for a soup to be bubbling on the stove. Here is a perfect fall offering from my underground treasures.
One stick butter
1 cup coarsely chopped onions
1 cup peeled cored and coarsely chopped Granny Smiths
1 cup peeled and coarsely chopped rutabaga
1 cup peeled, seeded and coarsely chopped butternut squash
1 cup peeled and coarsely chopped sweet potato
1 quart good chicken stock
2 cups heavy cream (may substitute 1 cup fat free half and half for one of the cups of cream)
¼ cup maple syrup
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, about 5 – 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 blender or food processor and puree until smooth. Using a fine mesh strainer strain the mixture and return it to the saucepan. Add the cream, maple syrup, salt and cayenne pepper to taste.
Return to the stove and heat on medium low until it is heated through.
Can be served hot or cold and it freezes well.
Adapted from Patrick O’Connell’s “Refined American Cuisine” (Bullfinch Press)