Veganized Apple Rutabaga Soup

I had an apple rutabaga soup at the Bluefin Grille on vacation a year ago that was so delicious that I knew I had to make something similar as soon as I got home. I found this beautiful recipe online and decided to veganize it. I found it to be completely different from the Bluefin soup, but equally sweet and savory. My mouth is watering while I type. Enjoy!

Ingredients

1/2 cup olive oil

1 cup onion, rough chopped

1 cup Honeycrisp apples, peeled and rough chopped

1 cup rutabaga, peeled and rough chopped

1 cup butternut squash, peeled and rough chopped

1 cup carrots, rough chopped

1 cup sweet potato, peeled and rough chopped

6 cups almond milk (or your favorite non-dairy milk)

4-6 teaspoons Better than Bouillon No-Chicken bouillon (to taste)

1/4 cup maple syrup

1/8 teaspoon cayenne pepper

Directions

In a large pot, saute the onion in oil until translucent, about 5-10 minutes. Add the almond milk and bouillon and while that starts to heat up, chop and add the apples, rutabaga, butternut squash, carrots, and sweet potato to the pot. Once the pot boils, cover and simmer for about 30 min or until all veggies are tender.

Allow the soup to cool for a couple minutes. Working in batches, blend all of the soup by filling a blender half full of soup and pureeing until smooth. Straining the soup through a sieve at this point is ideal but not necessary. Pour all of the soup back into the pot, add the maple syrup, salt, and cayenne pepper, bring to a simmer, then serve.