A Rustic Fall Soup

• 2 sticks butter
• 2 cups onion peeled and chopped
• 2 cups empire apple peeled, cored and chopped
• 2 cups red anjou pear peeled, cored and chopped
• 2 cups rutabaga peeled and chopped
• 2 cups butternut squash peeled and chopped
• 2 cups sweet potato peeled and chopped
• 2 quarts vegetable stock
• 1/2 cup half and half or heavy cream to taste
• salt

1. Peel and chop all fruits and vegetables. Make all pieces roughly the same size to ensure they cook at the same rate.
2. Melt butter in a large saucepan, then add onion and all the chopped veggies and fruit. Cook until onion is translucent.
3. Add vegetable stock and simmer until vegetables are soft.
4. Remove from heat and blend until smooth with an emersion blender.
5. Season with salt and cayenne pepper to taste.
6. Serve in bowls and garnish with sprinkle of cayenne pepper & drizzle of 1/2 and 1/2 (or heavy cream).nnTip: Extra tasty if served with warm crusty, buttery bread.

butter, onion, empire apple, red anjou pear, butternut squash, sweet potato, vegetable stock, heavy cream, salt

Taken from www.yummly.com/recipe/A-Rustic-Fall-Soup-1358855 (may not work)