Apple Rutabaga Soup

From Justin Leboe

2010 Sep/Oct

This slightly sweet and rustic vegetable soup is typical of his personal cooking style


  • 3 oz. unsalted butter
  • 1 medium apple, peeled and diced
  • 1 medium rutabaga, peeled and diced
  • 1 medium acorn squash, peeled and diced
  • 1 medium carrot, peeled and sliced
  • 1 onion, peeled and diced
  • 1 medium sweet potato, peeled and diced
  • salt and pepper
  • 4-1/2 c. chicken stock
  • 2 c. whole milk
  • maple syrup to taste
  • cayenne to taste


In a large pot melt the butter and sweat the apples and all the vegetables. Season to taste with salt and pepper and cook until the onion is translucent. Add the stock and bring to a boil. Simmer until the vegetables are tender, purée and add milk, check seasonings and sweeten with the maple syrup to taste, then add cayenne to taste. Serves 8 to 10.