Apple Rutabaga Soup

Root Vegetable Soup
Gary the Foodie
Prep: 15 mins
Cook: 35 mins
Total: 50 mins
Servings: 6 servings
Nutrition Facts (per serving)
2619 Calories
276g Fat
38g Carbs
11g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 2619
% Daily Value*
Total Fat 276g 354%
Saturated Fat 174g 871%
Cholesterol 745mg 248%
Sodium 2326mg 101%
Total Carbohydrate 38g 14%
Dietary Fiber 5g 16%
Total Sugars 21g
Protein 11g
Vitamin C 21mg 106%
Calcium 198mg 15%
Iron 1mg 7%
Potassium 818mg 17%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.


  • 4 ounces (1/2 cup) unsalted butter

  • 1 cup roughly chopped onion

  • 1 cup roughly chopped Granny Smith apple, peeled, cored

  • 1 cup roughly chopped rutabaga, peeled 

  • 1 cup roughly chopped butternut squash, peeled, seeded

  • 1 cup roughly chopped carrots, peeled

  • 1 cup roughly chopped sweet potato peeled

  • 1 quart chicken stock

  • 2 cups heavy cream

  • 1/4 cup maple syrup

  • Salt, to taste

  • Freshly ground black pepper, to taste

Steps 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.

  7. Stir in the cream, maple syrup, salt, and cayenne pepper.

  8. Return the pot to the stove, bring the soup to a simmer, and serve.

Use Caution When Blending Hot Ingredients

Steam expands quickly in a blender, and can cause ingredients to splatter everywhere or cause burns. To prevent this, fill the blender only one-third of the way up, vent the top, and cover with a folded kitchen towel while blending.

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