1. Food
You can opt-out at any time. Please refer to our privacy policy for contact information.

Discuss in my forum

Apple Rutabaga Soup

User Rating 4 Star Rating (1 Review)


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.

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes


  • 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


In a large saucepan over medium-high heat, melt the butter. Add the onion, apple, rutabaga, squash, carrots and sweet potato and cook, stirring occasionally, until the onions are translucent.

Add the chicken stock and bring to a boil. Simmer for 20 to 25 minutes or until all of the vegetables are cooked through and tender.

Puree the vegetables in a blender or food processor. Strain through a fine mesh strainer into the same pot you used to cook the vegetables. Add the cream, maple syrup, salt and cayenne pepper.

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

User Reviews

Reviews for this section have been closed.

 4 out of 5
Great soup, Member hariseldon1

I made this soup but only used 3/4 stick butter and 2/3 cup cream. I did not strain the soup. it wasn't as smooth as it would have been strained, but I don't mind. Its a little more rustic. It was awesome! If I were to serve this soup like they do at 'The Little Inn....' , (as a small appetizer, that they serve in tiny little teacups as soon as you sit down for their multi course fall dinner) I would use all of the cream, butter and I would strain it. My wife and I wanted to eat a bowl of soup, not a taste. That's why I made it a little lean. It was still plenty rich. Very delicious. Very little leftovers. Will make double batch next time.

4 out of 4 people found this helpful.

©2014 About.com. All rights reserved.