Silky Rutabaga Apple Soup

Hints of maple and apple round out the flavour in this smooth soup, garnished with thin rutabaga 'fries'. 

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Servings: 6-8

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  • 1 Ontario Rutabaga (about 2 lb/1 kg)
  • 2 tbsp (25 mL) butter
  • 1/3 cup (75 mL) chopped Ontario Shallots or Onion
  • 2 Ontario Apples, peeled, cored and cubed
  • 4 cups (1 L) vegetable broth (approx)
  • 1/2 cup (125 mL) Ontario 10% Cream or Milk
  • 1/4 cup (50 mL) Ontario Maple Syrup
  • Salt and pepper
  • Paprika


Peel rutabaga. Cut about 24 rutabaga sticks, each 1-1/4-inches (3 cm) long and 1/4-inch (5 mm) wide. Set aside for garnish.

Cube remaining rutabaga. In large pot, melt half of the butter over medium-low heat; add shallots; cook, stirring, until softened but not browned, about 3 minutes. Add apples, broth and cubed rutabaga; bring to boil. Reduce heat and simmer, covered, until very soft, about 35 minutes.

Meanwhile, in large nonstick skillet, melt remaining butter over medium-low heat; cook rutabaga sticks, turning often, until golden brown and tender, about 5 minutes. Remove with slotted spoon to a paper towel lined plate.

In batches, purée soup in blender or food processor until smooth; return to pot. Stir in cream and maple syrup; add more broth or water if too thick. Season with salt and pepper to taste. Reheat gently and serve in heated bowls. Sprinkle rutabaga sticks with salt; divide among servings. Garnish with sprinkle of paprika.

Fresh Ideas: 

Serve this soup with Savoury Parsnip Parmesan Mini-Muffins.

Nutritional information

1 Serving (When recipe serves 8):

  • Protein:  2 grams
  • Fat:  5 grams
  • Carbohydrate: 21 grams
  • Calories: 135
  • Fibre: 2.5 grams
  • Sodium: 545 mg