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Apple Rutabaga Soup

September 19, 2020 by hapagirl 15 Comments

Chef Patrick O’Connell describes it as, ‘liquid autumn’. Rich, mildly sweet, and silky smooth – this Apple Rutabaga Soup is one of the tastiest soups I’ve ever had! 

Super creamy Apple Rutabaga Soup

When I was living in DC, I had the fortunate pleasure of dinning at The Inn at Little Washington. The interior design of the Inn is truly dreamy and the food is absolutely exquisite! It’s been almost 10 years since I last dinned there and I still think about this Apple Rutabaga Soup. After a flotilla of hors d’oeuvres, the soup was served as a first course in a delicate demitasse cup. I wanted more… I wanted to lick the cup to get every last drop, but something told me that this was not the place to do such a thing. On the other hand, if you make this at home, lick away my friend… lick away. 

Super creamy Apple Rutabaga Soup

Loaded with lots of autumn veggies, the cayenne pepper is an incredible compliment to the maple syrup. Just the slightest bit of heat balances out the subtle sweetness of the soup. This dish can be made several days in advance and refrigerated, or you can freeze it for several months. The advance prep and storage really comes in handy if you plan on serving this as a first course for Thanksgiving! 

Super creamy Apple Rutabaga Soup

 

Apple Rutabaga Soup
 
Author: Kathleen | Hapa Nom Nom
Serves: 4 – 6 people
Ingredients
  • 1 stick unsalted butter (1/4 pound)
  • 1 cup onion, roughly chopped
  • 1 cup rutabaga, peeled and roughly chopped
  • 1 cup butternut squash, peeled and roughly chopped
  • 1 cup sweet potato, peeled and roughly chopped
  • 1 cup carrots, peeled and roughly chopped
  • 1 cup Granny Smith apple, peeled, cored, and roughly chopped
  • 1 quart good quality chicken stock (or vegetable stock for a vegetarian option)
  • 2 cups heavy cream
  • 1/4 cup real maple syrup
  • Kosher salt
  • cayenne pepper
  • freshly ground black pepper (optional)
Instructions
  1. In a large saucepan set over medium-high heat, melt the butter. Add the onion, rutabaga, butternut squash, sweet potato, carrot, and apple. Stir occasionally and cook until the onions are translucent and softened.
  2. Add the chicken stock and bring to a boil. Reduce the heat and simmer until the vegetables are cooked through and fork tender, about 20 -25 minutes.
  3. Carefully transfer the contents from the saucepan to a blender or food processor. Puree until smooth. Strain through a fine-meshed sieve into the same saucepan you just used. Add the cream and maple syrup. Add salt and cayenne pepper to taste. Bring the contents to a simmer, turn off the heat and serve. Garnish with a few cracks of freshly ground black pepper, if desired.
 
Notes
* Slightly adapted from Patrick O’Connell’s “Refined American Cuisine”
3.4.3177

 

 

Super creamy Apple Rutabaga Soup

Filed Under: Appetizers, Blog, Dishes, Fall, Gluten Free, Recipes, Soup, Special Occasions, Thanksgiving, Vegetables & Fruit, Vegetarian, Western Tagged With: apple, butternut, cayenne, cream, holiday, maple syrup, rutabaga, soup, Thanksgiving

« Sweet and Sour Chicken
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Comments

  1. Marlene says

    December 12, 2016 at 8:17 am

    Looks amazing. Could you sub the cream with coconut milk?

    Reply
    • hapagirl says

      December 12, 2016 at 6:35 pm

      Hi Marlene! I have not tried this recipe with coconut milk, but I imagine that would work well! The soup does have a little sweetness already, so I would just make sure you use unsweetened coconut milk.

      Reply
  2. Fida | Sweet and Savoury Pursuits says

    November 15, 2016 at 1:21 pm

    This soup sounds absolutely divine! Gorgeous pictures!

    Reply
  3. KevinIsCooking says

    November 15, 2016 at 11:17 am

    Now this is creative and up my alley in the soup and flavor department. So original Kathleen, liquid Autumn indeed! Apple, maple, cayenne pepper, I am loving this soup. 🙂 Pinned to make later and shared! Thanks 🙂

    Reply
  4. Marissa | Pinch and Swirl says

    November 14, 2016 at 8:10 am

    As I read the ingredient list, liquid autumn is what it MUST taste like! And just the touch of hear from the cayenne…mouthwatering.

    Reply
  5. Mira says

    November 13, 2016 at 8:42 pm

    This soup looks gorgeous Kathleen! Love butternut squash and definitely have to try it!

    Reply
  6. Rachelle @ Beer Girl Cooks says

    November 13, 2016 at 5:43 pm

    I would totally want to scarf up all the drops from the bottom of the bowl of this soup! It looks so smooth and perfect! Love the cayenne in there!

    Reply
  7. Helen @ Scrummy Lane says

    November 12, 2016 at 1:45 pm

    Looking at your ingredients list for this recipe leaves me in absolute no doubt about how delicious this soup is, Kathleen.

    Mmmm… I love it without having tasted it!

    Reply
  8. Julia @ HappyFoods Tube says

    November 11, 2016 at 10:04 am

    What an interesting soup this is! Love the apple and maple sirup there. Never tasted such soup but I bet it tastes amazing!

    Reply
  9. Karen @ Seasonal Cravings says

    November 11, 2016 at 9:20 am

    This sounds like a delicious flavor combination and the color is gorgeous!

    Reply
  10. megiswell says

    November 11, 2016 at 7:32 am

    This looks like velvety liquid autumn perfection! Beautiful.

    Reply
  11. Janette@CulinaryGinger.com says

    November 11, 2016 at 7:24 am

    There is something so comforting about a perfectly silky soup and I can see how silky yours is. I am loving all the different vegetables, I have to try this soup.

    Reply
  12. Traci says

    November 11, 2016 at 6:47 am

    You’ve captured this soup so beautifully, Kathleen! Simple, silky, sublime. And that color!! I’ve never tried rutabaga – OMG, right? We have them at the farm… I’ve just never picked one up! A new to me root is celerac, and while I’ve tried it, I’ve not made anything with it. Thank you for this recipe, your inspiration. I’m lickin my lips just looking at it! 😀

    Reply
  13. Cathy says

    November 11, 2016 at 5:38 am

    I think I’d be right there with you licking up every last drop. This soup looks like pure bliss!

    Reply
  14. Beeta Hashempour says

    November 10, 2016 at 4:14 pm

    This looks incredible, Kathleen! I love the idea of “liquid autumn” 🙂

    Reply

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I'm Kathleen and I live in the Atlanta area. In a lifelong search to discover where I belong and what group I identify with, I found that food is the strongest tie that brings us together. On Hapa Nom Nom, food is a kind of connective tissue, bringing my background, family, travels, and tastes together in one delicious bite. Find out more!

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