Lulu's Apple and root vegetable soup

Makes 10 cups 8 tablespoons (1 stick) salted butter

2 cups coarsely chopped onion

2 cups peeled, cored, and coarsely chopped granny smith apple

2 cups peeled and coarsely chopped turnip

2 cups peeled and coarsely chopped butternut squash

2 cups coarsely chopped carrot soup

2 cups peeled and coarsely chopped sweet potato

10 cups salted chicken stock

1 teaspoon kosher salt, plus salt to taste

1/2 cup grade A or B maple syrup

Cayenne to taste Melt the butter in a large stock pot over moderately high heat.

Add the onion and saute until translucent, about 5 minutes. Add the apple, turnip, squash, carrot, sweet potato, stock, and 1 teaspoon salt.

Cook stirring occasionally, for 30 to 35 minutes, or until the vegetables are tender.

Use a hand blender to puree the soup in the pot. (If you dont have a hand blender, pour the soup into a food processor and puree in batches.)

Transfer the pureed soup back to the pot and add the maple syrup and cayenne. Season to taste, bring the soup to a simmer, and serve.