Saying Sayonara to Summer

While we're still getting the occasional sunbreak up here in the Pacific Northwest, Summer has been officially over for a couple of weeks now. And what better way to usher in the rainy season than with an end of Summer soup? This one incorporates apple, butternut squash, various root vegetables and a whole lotta butter and cream. It's loosely based on a recipe I picked up a while back from the Inn at Little Washington's website.

Ingredients:
One small yellow onion, diced
One Granny Smith apple, diced
One small Russett potato, diced
1 1/2 cups diced butternut squash
1/2 cup diced carrot
1/2 cup diced parsnip
1/2 cup diced turnip
One stick of butter
One quart of chicken stock
Two cups of heavy cream
Two Tbsp of maple syrup
Salt and Pepper

Process:
Melt the butter in a large saute pan over medium high heat. Add the onion, apple, potato, squash, carrot, parsnip and turnip and saute until the onion is just translucent, five to ten minutes. Transfer to a large saucepan or small stockpot, add the chicken stock and bring to a boil. Turn the heat down and simmer until vegetables are cooked through, about 25 minutes. Puree the vegetables in the stock with an immersion blender, or a regular blender or food processor. Strain through a medium mesh strainer back into the pot. Add the cream, maple syrup and salt and pepper to taste. Bring the soup just up to a simmer before serving.

Top with a drizzle of creme fraiche and chives.