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Soups & StewsVegetable Soups: Red to Yel >  Rutabaga Apple Soup


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Divine Kosher Cuisine: Catering to Family and Friends
by Rise' Routenberg, Barbara Wasser

This versatile soup blends unexpected ingredients together for a unique taste treat.
Pareve Or Dairy
Yield: 8 To 10 Servings


• 1/2 cup olive oil
• 1 cup chopped onion
• 1 cup peeled and chopped rutabaga
• 1 cup peeled, seeded and chopped butternut squash
• 1 cup peeled and chopped carrots
• 1 cup peeled and chopped sweet potato
• 1 cup peeled and chopped Granny Smith apple
• 4 cups vegetable broth
• 2 cups liquid nondairy whipped topping for pareve (use heavy cream for dairy)
• 1/4 cup maple syrup
• Salt, pepper and cayenne pepper to taste


1. Heat oil in soup pot and saute vegetables and apples until onions are soft.

2. Add broth and bring to boil. Reduce heat and simmer 20 minutes. Puree.

3. Return to pot. Add nondairy whipped topping or heavy cream and maple syrup. Heat on low and add salt, pepper and cayenne.

For a lower fat dairy version, substitute nonfat evaporated milk for heavy cream.


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