Roasted Sweet Potato, Rutabaga and Green Apple Soup
As nights begin to get cooler and with fall quickly approaching, I begin to think about making soups again. This has always been one my favorite fall soups. The richness of the sweet potatoes, a hint of rutabaga in the background, the tartness from the green apple, and the creamy-sweet sensation from the Maple Cream make this a well rounded and satisfying soup.
Roasted Sweet Potato, Rutabaga and Green Apple Soup
Course: SoupsCuisine: AmericanDifficulty: Easy6
servings20
minutes50
minutesIngredients
1 large sweet potato
1 Tablespoon olive oil
1/2 cup unsalted butter
1 cup chopped yellow onions
1 cup peeled, diced rutabaga
1 granny smith apple, peeled, cored and diced
1 quart vegetable or chicken stock
1 cup heavy cream
1 1/2 Tablespoons Maine maple syrup
Kosher salt and white pepper to taste
Maple cream (recipe below)
1/4 cup croutons
1 Tablespoon sliced scallions
- Maple Cream
1/3 cup heavy cream
1 Tablespoon pure maple syrup
small pinch of white pepper
large pinch of kosher salt
Directions
- Preheat oven to 400 degrees.
- Peel the sweet potato, slice into 1/2 inch thick slices and lay on a foil lined baking sheet.
Drizzle with olive oil and season with kosher salt and white pepper. Roast in preheated
oven for 30 minutes. - Place the butter in a large saucepan and place over medium heat. When the butter melts, add the onions and sweat for 3 minutes, stirring occasionally. Add the rutabagas and granny smith apple and continue to cook for 3 minutes, stirring occasionally. Add the vegetable or chicken stock and the roasted sweet potatoes and simmer for 20 minutes.
- Remove from the heat and blend the soup with either a handheld immersion blender or in a regular household blender until smooth. Add the cream, maple syrup and season with salt and white pepper. Bring back to a simmer and serve with a dollop of whipped maple cream, croutons and finely sliced scallions.
- Maple Cream
- Place the heavy cream in a cold mixing bowl and whisk on high speed until stiff.
- Add the maple syrup, salt and white pepper and whisk to combine.
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