Autumn Harvest Apple Rutabaga Soup
This delightful Autumn Harvest Apple Rutabaga Soup is a celebration of fall flavors, bringing together the earthy sweetness of rutabaga and the tartness of Granny Smith apples. As a child, I recalled the joy of indulging in creamy, mashed rutabaga during holiday dinners; this soup evokes that same warmth and nostalgia. The balanced blend of root vegetables, including butternut squash, sweet potato, and carrots, creates a velvety texture that wraps around you like a cozy blanket. A hint of maple syrup enhances the natural sweetness and ties the vibrant colors and flavors together, making it the perfect comforting dish for chilly days. Best of all, this soup can be prepared in advance and frozen, allowing you to enjoy a taste of autumn whenever you desire!
N/A
Servings
100
Calories
12
Ingredients
Ingredients
butter
1/4 lb (1 stick, melted)
onion
1 cup (roughly chopped)
Granny Smith apple
1 cup (peeled, cored, and roughly chopped)
butternut squash
1 cup (peeled and roughly chopped)
rutabaga
1 cup (peeled and roughly chopped)
carrot
1 cup (peeled and roughly chopped)
sweet potato
1 cup (peeled and roughly chopped)
chicken stock
1 quart (good quality)
heavy cream
2 cups (invite creaminess to the soup)
maple syrup
1/4 cup (for natural sweetness)
salt
to taste (--)
cayenne pepper
to taste (--)
Instructions
1
In a large saucepan, melt the butter over medium-high heat, allowing it to foam and then subside.
2
Add the chopped onion to the pan and sauté until translucent, about 5 minutes.
3
Stir in the chopped Granny Smith apple, butternut squash, rutabaga, carrot, and sweet potato. Cook for an additional 10 minutes, stirring occasionally until the vegetables begin to soften.
4
Pour in the chicken stock and increase the heat to bring the mixture to a boil.
5
Once boiling, reduce the heat to a simmer and cook for 20 to 25 minutes, or until all the vegetables are tender.
6
Using a blender, food processor, or handheld liquidizer, carefully puree the soup until smooth.
7
Strain the pureed soup through a fine mesh sieve back into the pot to achieve a silky texture.
8
Stir in the heavy cream, maple syrup, salt, and cayenne pepper, adjusting the seasonings to taste.
9
Place the pot back on the stove and bring the soup to a gentle simmer, stirring occasionally.
10
Serve the soup hot in bowls, garnished with crispy, toasted buttered bread cut into fun shapes on top for added crunch and visual appeal!
Nutrition Information
6.625g
Fat
7.5g
Carbs
1.75g
Protein
1g
Fiber
1.75g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is Autumn Harvest Apple Rutabaga Soup?
It is a velvety fall soup that combines the earthy sweetness of rutabaga with the tartness of Granny Smith apples and various root vegetables.
Which type of apples are best for this soup?
The recipe specifically calls for Granny Smith apples because their tart flavor balances the sweetness of the root vegetables.
Can I freeze this soup?
Yes, this soup can be prepared in advance and frozen for later enjoyment.
Is this soup vegetarian?
The standard recipe uses chicken stock, but it can easily be made vegetarian by substituting it with a high-quality vegetable stock.
How many calories are in one serving?
There are approximately 100 calories per serving of this soup.
What gives the soup its silky texture?
Straining the pureed soup through a fine mesh sieve back into the pot creates an exceptionally silky and velvety texture.
How much butter is needed?
The recipe requires 1/4 lb or 1 stick of butter.
What kind of sweetener is used?
The soup uses 1/4 cup of maple syrup to enhance the natural sweetness of the vegetables.
What vegetables are included in the recipe?
The vegetable blend includes rutabaga, butternut squash, carrot, sweet potato, and onion.
How long should I cook the vegetables before adding stock?
The vegetables should be sautéed with the apple and onion for about 10 minutes until they begin to soften.
What equipment do I need to puree the soup?
You can use a blender, a food processor, or a handheld liquidizer (immersion blender) to puree the soup.
How long does the soup need to simmer?
Once the stock is added and brought to a boil, reduce the heat and simmer for 20 to 25 minutes until the vegetables are tender.
Is the soup spicy?
The recipe includes a hint of cayenne pepper, which is used to taste to provide a subtle warmth without being overly spicy.
What is the total fat content?
Each serving contains 6.625g of fat.
How much protein does it contain?
The soup provides 1.75g of protein per serving.
What is the serving size for the carbohydrates?
There are 7.5g of carbohydrates per serving.
Does the recipe use heavy cream?
Yes, 2 cups of heavy cream are added at the end to provide richness and creaminess.
What is a recommended garnish for this soup?
The recipe suggests garnishing with crispy, toasted buttered bread cut into fun shapes.
How should I prepare the rutabaga and squash?
Both the rutabaga and butternut squash should be peeled and roughly chopped before cooking.
Can I substitute the chicken stock?
Yes, you can substitute chicken stock with vegetable stock or bone broth depending on your dietary preference.
How much onion is in the recipe?
The recipe calls for 1 cup of roughly chopped onion.
What is the fiber content?
The soup contains 1g of fiber per serving.
Is the salt amount specified?
Salt is added to taste, allowing you to control the sodium levels in the final dish.
Should I sauté the onions first?
Yes, the onions should be sautéed in melted butter for about 5 minutes until they are translucent before adding other vegetables.
How many ingredients are in this recipe?
There are 12 main ingredients in this recipe.
Is this soup gluten-free?
The base ingredients are naturally gluten-free, but you should verify your chicken stock is certified gluten-free and omit the bread garnish.
What is the sugar content?
The soup has 1.75g of sugar per serving.
Can I make this soup in advance?
Absolutely, it can be made ahead of time and reheated, which often allows the flavors to develop further.
What size should the carrots and sweet potatoes be?
The recipe recommends peeling and roughly chopping 1 cup each of carrots and sweet potatoes.
Why is the soup strained after pureeing?
Straining ensures that any small fibers from the root vegetables are removed, resulting in a professional, silky finish.