A Rustic Fall Soup

Name: A Rustic Fall Soup
Ingredients: 2 sticks butter; 2 cups onion peeled and chopped; 2 cups empire apple peeled, cored and chopped; 2 cups red anjou pear peeled, cored and chopped; 2 cups rutabaga peeled and chopped; 2 cups butternut squash peeled and chopped; 2 cups sweet potato peeled and chopped; 2 quarts vegetable stock; 1/2 cup half and half or heavy cream to taste; salt

10 ingredients

6 steps

Ingredients

2 sticks butter
2 cups onion peeled and chopped
2 cups empire apple peeled, cored and chopped
2 cups red anjou pear peeled, cored and chopped
2 cups rutabaga peeled and chopped
2 cups butternut squash peeled and chopped
2 cups sweet potato peeled and chopped
2 quarts vegetable stock
1/2 cup half and half or heavy cream to taste
salt

Directions

1

Peel and chop all fruits and vegetables. Make all pieces roughly the same size to ensure they cook at the same rate.
2

Melt butter in a large saucepan, then add onion and all the chopped veggies and fruit. Cook until onion is translucent.
3

Add vegetable stock and simmer until vegetables are soft.
4

Remove from heat and blend until smooth with an emersion blender.
5

Season with salt and cayenne pepper to taste.
6

Serve in bowls and garnish with sprinkle of cayenne pepper & drizzle of 1/2 and 1/2 (or heavy cream). Tip: Extra tasty if served with warm crusty, buttery bread.