Apple and Rutabaga Soup

Preparation info

  • Difficulty


  • Makes 2 quarts ;

    6 to 8


Appears in

America's Best Chefs Cook with Jeremiah Tower

America's Best Chefs Cook with Jeremiah Tower

By Jeremiah Tower

Published 2003

  • About

Here’s a wonderful simple soup with all the flavors of fall. It can be made vegetarian by substituting vegetable stock for the chicken stock.


  • ¼ pound unsalted butter
  • 1 large onion, peeled, coarsely chopped
  • 2 Granny Smith apples, peeled, cored, coarsely chopped
  • 1 rutabaga, peeled, coarsely chopped
  • 1 small buttercup squash, peeled, seeded, coarsely chopped
  • 4 large carrots, peeled, coarsely chopped
  • 1 large sweet potato, peeled, coarsely chopped
  • salt
  • 4 cups Rich Brown Chicken Stock
  • 2 cups heavy cream
  • ¼ cup maple syrup
  • cayenne


Melt the butter in a large saucepan over medium-high heat. As soon as it melts, add the onion, apples, rutabaga, squash, carrots, sweet potato, and ½ teaspoon salt. Reduce the heat to medium-low and cook for 10 minutes, stirring occasionally, until the onions are translucent but not brown.

Add the chicken stock and bring to a boil. Simmer for 20 to 25 minutes, or until all the vegetables are tender when pierced with a fork. Remove from the heat.

When the vegetables are cool enough to handle, puree them through the fine blade of a food mill, in a food processor, or briefly in a blender. Strain the puree back into the cooking pot and discard what’s left in the sieve.

Add the cream and maple syrup to the soup. Season with a pinch of cayenne and more salt if necessary, remembering that when you reheat the soup, the seasoning will be more powerful. Return the pot to the stove and reheat, without letting it boil. Serve hot.