Silky Rutabaga Apple Soup

Recipe for Category Soups & Stews

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Contributed by (Recipe adapted from “Lifewise” at


1 medium Rutabaga
2 Tbs Butter
1/3 C Shallots or Onion
2 Apples, peeled, cored and cubed
4 C Vegetable stock
½ C Milk
¼ C Maple syrup
Salt and pepper


Peel rutabaga. Cut about 24 rutabaga sticks, each 3 cm long and 5 mm wide. Cube remaining rutabaga and set aside. In large heavy saucepan, melt butter over medium-low heat; cook rutabaga sticks, tossing often for 5 minutes or until golden brown. Remove with slotted spoon and set aside on paper towel-lined plate. Add shallots or onion to saucepan; cook, stirring, over medium-low heat for 3 minutes or until softened but not browned. Add apples, stock and reserved cubed rutabaga; bring to boil. Reduce heat and simmer, covered for 35 minutes or until very soft. In batches, puree in blender or food processor; return to saucepan. Stir in milk and maple syrup; add more stock or water if too thick. Season with salt and pepper to taste. Reheat gently and serve in heated bowls. Sprinkle rutabaga sticks with salt; place 3 or 4 on each serving. Garnish with a sprinkle of paprika.

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