I saw this prepared on the PBS Series: Chefs A’Field. This soup was created by Chef Patrick O’Connell. I was hoping to link the recipe to Facebook but had no luck so here it is:
(Not only do we make it every Fall, but now our friends are asking for it every year. It is really wonderful!!)
1 stick (1/4) butter
1 cup onion, roughly chopped
1 cup Granny Smith Apple, peeled, seeded, cored and roughly chopped
1 cup rutabaga, peeled and roughtly 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 a little cayenne pepper
In a large saucepan over medium heat, melt the butter. Add the onion, apple, rutabaga, squash, carrots and sweet potato. Cook, stirring occasionally until onions are translucent.
Add the chicken stock. Simmer for 20-25 minutes or until all the vegetables are cooked through and tender.
Mash all the soup/vegetables with a potato masher until all the chunck are very small. Add the cream, maple syrup, salt & pepper.
We like it with hot biscuits.