Step 1

1 In a large saucepan over medium heat, melt the butter

Step 2

2 Add the onion, apple, rutabaga, squash, carrots and sweet potato and cook, stirring occasionally, until the onions are translucent, 5 to 10 minutes

Step 3

3 Add the chicken stock and increase the heat to medium-high, so that the liquid comes to a boil

Step 4

4 Reduce the heat and cook for 20 to 25 minutes, or until all of the vegetables are tender and cooked through

Step 5

5 Transfer in batches to a food processor or blender and puree until smooth

Step 6

6 Using a fine-mesh strainer, strain the mixture and return it to the saucepan

Step 7

7 Add the cream and maple syrup and the salt and cayenne pepper to taste

Step 8

8 Return the saucepan to the stove on medium-low heat to heat the soup through