6 to 8 servings (about 2 quarts)
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. The soup can be served hot or cold, and it freezes well. Adapted from Patrick O’Connell’s “Refined American Cuisine” (Bulfinch Press, 2004).
INGREDIENTS
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 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.
Per serving (based on 8): 406 calories, 4 g protein, 21 g carbohydrates, 35 g fat, 116 mg cholesterol, 22 g saturated fat, 143 mg sodium, 2 g dietary fiber
