from The Inn at Little Washington
1 stick butter
1 onion, chopped
1 cup peeled and chopped Granny Smith apple
1 cup chopped rutabaga
1 cup chopped butternut squash
1 cup chopped carrots
1 cup chopped sweet potato
1 quart chicken stock or low-sodium broth
2 cups heavy cream
1/4 cup maple syrup
Pinch of cayenne pepper
Salt, to taste
Lemon slices and chives for garnish (optional)
Melt the butter in a large pot set over medium heat. Add the chopped vegetables and cook until the onion is translucent, stirring occasionally. Add the chicken stock and bring to a boil. Lower to a simmer and cook 20-25 minutes, until the vegetables are tender. Puree using a blender, food processor, or stick blender. Strain through a fine sieve. Add the cream, maple syrup, cayenne, and salt. Bring to a bare simmer and serve.
Makes 2 quarts. Can be made in advance and frozen.