Apple Rutabaga and Fall Squash Soup Recipe

Apple Rutabaga and Squash Soup Recipe

Michelle of Michelle Wright Events is sharing a little bit about her inspiration for the dinner menu from this mornings fall inspired table below! Don't forget to read on for the squash soup recipe! 

Our menu was inspired by the flavors of Fall. Our salad includes fresh figs, goat cheese, spiced pecans and a reduced balsamic vinaigrette. Simple yet full of flavor. I asked my dear friend, Rick, to recreate a delicious soup that he had served at a dinner group about five years ago. It was so good that I still remember it! Finally, no meal is complete without a scrumptious dessert! For years, I have been wanting to try to turn the Aggression Cookie from a local bakery, Maxie B’s, into some sort of crust. I decided to test my theory for our design. I used some apples and vanilla applesauce that my mom and I had canned this past year and combined them with brown sugar and flour, topping the dish with the crumbled cookies. I should have tested this theory much sooner! It will be a new constant at my dessert table. A Maine Maple Latte, sprinkled with pumpkin pie spice, inspired by a trip to Portland, Maine completes the meal.

Apple Rutabaga Squash Soup Recipe by The Inn at Little Washington 

Ingredients :

• 1 stick (1/4 pound) butter

• 1 cup onion, roughly chopped

• 1 cup Granny Smith apple, peeled, cored and roughly chopped

• 1 cup rutabaga, peeled and roughly chopped

• 1 cup butternut squash, peeled, seeded and roughly chopped

• 1 cup carrots, peeled and roughly chopped

• 1 cup sweet potato, peeled and roughly chopped

• 1 quart good chicken stock

• 2 cups heavy cream

• 1/4 cup maple syrup

• Salt and cayenne pepper to taste

Directions : 

1. In a large saucepan over medium-high heat, melt the butter. Add the onion, apple,

rutabaga, squash, carrots and sweet potato and cook, stirring occasionally, until

the onions are translucent.

2. Add the chicken stock and bring to a boil. Simmer for 20 to 25 minutes or until all

of the vegetables are cooked through and tender.

3. Pour the vegetables in a blender or food processor. Strain through a fine mesh

strainer into the same pot you used to cook the vegetables. Add the cream, maple

syrup, salt and cayenne pepper.

4. Return the pot to the stove, bring the soup to a simmer, and serve. Makes 6-8 servings. 

Design and styling by Michelle Wright Events :: Photography by Live View Studios :: China, silverware and glassware by Schiffman’s :: Florals by Amy Lynne Originals :: Candles by Yummi Candles :: Calligraphy by Calligraphy by Carole :: Tablespoons and measuring cups by Sur La Table :: Napkins by Juliska :: Copper Pots by Williams Sonoma :: Food from Fresh Market :: Art by Fat Cat Ltd. :: Birch logs by Randy McManus :: Dining table by Restoration Hardware :: Dining room sideboard by Marge Carson :: Lamps by John Richard