On Friday we had our postponed Rosh Hashanah celebration because it was too hot for baking and cooking on the actual date. Sarah and I got up early and she got the challah started and I started peeling and chopping all the vegetables. The soup recipe is from The Inn at Little Washington in Washington, Virginia. I have never been but my sister had dinner there and got the recipe for the soup. I think their soup is called Apple-Rutabaga Soup but we just call ours Autumn Soup.

If you make the soup per the directions it is very rich. I use a half stick of butter and a half cup of cream. I add a little extra chicken stock to make up for the lesser cream amount. Also since the butternut squash is a pain to peel this year I roasted it in the oven and scooped out the pulp. Much easier! I also use less maple syrup because I don’t like sweet things and I do not pass it through a sieve. It is fine just whizzed up.

Autumn Soup
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.

Our dinner consisted of soup, challah, and apples with honey. It was lovely and super tasty. We toasted each other with a glass of Rombauer 2023 Chardonnay. We are hoping for a sweet and peaceful year.