• Cooking Time: 35 min
  • Servings: 4-6
  • Preparation Time: 10 min


Delicious and complex flavors with a velvety texture. Perfect for those cold Fall/winter days.

If you're looking for another recipe using almost all the same ingredients- check out my oven roasted root vegetables medley.


  • 1-2 Tbsp of oil (safflower, sunflower, canola, etc.)
  • 1 cup onion, roughly chopped
  • 1 cup apple, cored and roughly chopped
  • 1.5 cups rabiole, roughly chopped
  • 1.5 cups squash (acorn or butternut), peeled, seeded and roughly chopped
  • 1 cup carrots, roughly chopped
  • 4 cups vegetable broth
  • 1 to 2 cups almond/soymilk/milk
  • 1/4 cup maple syrup (or less- to taste)
  • Salt and cayenne pepper to taste


  • Heat the oil in a large saucepan over medium-high heat. Add the onion, apple, rabiole, squash, and carrots and cook, stirring occasionally, until the onions are translucent.
  • Add the vegetable broth and bring to a boil. Simmer for 20 to 25 minutes or until all of the vegetables are cooked through and tender.
  • Puree the vegetables in a blender or food processor. Add the "milk", maple syrup, salt and cayenne pepper.
  • Return the pot to the stove, bring the soup to a simmer, and serve.

Categories: Soup 

Author Credit: Ricardo Cuisine

Website Credit: http://www.ricardocuisine.com/recettes/5174-creme-de-rutabaga-et-carottes-a-l-erable

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