Apple-Rutabaga Soup topped with Walnuts and Nutmeg

Last Saturday in  my weekly produce box I received a huge rutabaga pictured here:

I really had no clue how to cook a rutabaga or what I was going to do with it. And to be honest I still have 3/4 of it left (still have to figure out what to do with it). I searched and searched pinterest, the internet, etc. and I came across a recipe for Apple-Rutabaga Soup.

I tried this recipe and thought it was delicious! It's possible that the Maple Syrup is why I loved it because I'm a sucker for good Maple Syrup. Here is the recipe that I used:










Apple-Rutabaga Soup topped with Walnuts and Nutmeg (picture below)

• 2 Tbs. coconut oil
• 1.5 cups sweet yellow onion, roughly chopped
• 1.5 cups Granny Smith Apple, cubed (this ended up being 1 apple)
• 1.5 cups rutabaga, peeled and cut into 1-inch cubes (I only used 1/4 of my rutabaga)
• 1.5 cups carrots, peeled and cubed
• 1.5 cups butternut squash, peeled, seeded, and cubed (again I only used about 1/4 of this)
• 1.5 cups sweet potato, peeled, cubed (I used 1 large sweet potato)
• 1/2 + 1 tsp salt
• 3-4 cups vegetable broth
• 2 cups almond milk (I used the vanilla unsweetened kind)
• 3-4 Tbs. high-quality maple syrup (I used 4 because I LOVE maple syrup)
• 1/8-1/4 tsp. cayenne pepper
• chopped walnuts for topping (I didn't chop them, and I decided I didn't really like it, so in the future either I will chop them or try it without)
• Nutmeg for topping (also would have been good without it)

Instructions

1. Melt the coconut oil in a large saucepan over medium heat. Add the onion and 1/2 tsp. of salt and saute for approximately 3-5 minutes, stirring often.
2. Add the apple and the rest of the vegetables an stir well to coat them with the coconut oil. Continue to saute for approximately 10 more minutes, stirring occasionally.
3. Add just enough broth the cover the veggies, cover with a lid, and simmer for 25-30 minutes, or until the veggies have cooked through.
4. Puree the soup in a food processor or blender, in batches as needed. If you use a high-power blender, the soup should be smooth; otherwise, strain the soup using a wire mesh strainer back into the original saucepan.
5. Return the pan to the stove and add the almond milk, maple syrup, cayenne pepper, and additional 1 tsp. of salt. Stir well and return to a simmer. Serve, top with walnuts and
   sprinkling of nutmeg (if desired) and enjoy!