Apple Rutabaga Soup Recipe

Root Vegetable Soup
Apple and Rutabaga Soup. Gary the Foodie
  • 50 mins
  • Prep: 15 mins,
  • Cook: 35 mins
  • Yield: Serves 6
Ratings (4)

Here's a beautiful comfort soup from Chef Patrick O'Connell (The Inn at Little Washington). Delicious and complex flavors with a velvety texture. Perfect for those cold winter days.

The apples add a nice fruitiness to the soup but there's also loads of fresh vegetables in there: rutabaga, butternut squash, carrots, sweet potato.  We finish the soup with a swirl of heavy cream and real maple syrup!

What You'll Need

  • 1 stick (1/4 pound) butter
  • 1 cup onion, roughly chopped
  • 1 cup Granny Smith apple, peeled, cored and roughly chopped
  • 1 cup rutabaga, peeled and roughly chopped
  • 1 cup butternut squash, peeled, seeded and roughly chopped
  • 1 cup carrots, peeled and roughly chopped
  • 1 cup sweet potato, peeled and roughly chopped
  • 1 quart good chicken stock
  • 2 cups heavy cream
  • 1/4 cup maple syrup
  • Salt and cayenne pepper to taste

How to Make It

  1. In a large saucepan over medium-high heat, carefully melt the butter.
  2. Add the onion, apple, rutabaga, squash, carrots and sweet potato and cook, stirring occasionally until the onions are translucent.
  3. Add the chicken stock and bring to a boil.
  4. Simmer for 20 to 25 minutes or until all of the vegetables are cooked through and tender.
  5. Puree the vegetables in a blender or food processor.
  6. Strain through a fine mesh strainer into the same pot you used to cook the vegetables.
  1. Stir in the cream, maple syrup, salt and cayenne pepper.
  2. Return the pot to the stove, bring the soup to a simmer, and serve.
Nutritional Guidelines (per serving)
Calories 525
Total Fat 44 g
Saturated Fat 28 g
Unsaturated Fat 12 g
Cholesterol 130 mg
Sodium 137 mg
Carbohydrates 31 g
Dietary Fiber 4 g
Protein 5 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)