1 tablespoon extra-virgin olive oil
1 cup coarsely chopped onion
1 cup peeled, cored and coarsely chopped Granny Smith apple
1 cup peeled and coarsely chopped turnip
1 cup peeled and chopped butternut squash (seeds discarded)
1 cup coarsely chopped carrot
1 cup peeled, chopped sweet potato
5 cups vegetable (or chicken) broth
1/4 cup maple syrup
1/8 teaspoon cayenne pepper, or more to taste
salt, to taste
1. For soup: Heat oil in a large saucepan on medium-high heat. Add onion and sauté until translucent. Add apple, turnip, squash, carrot, and sweet potato; sauté 5 minutes. Add the broth, bring to a boil and simmer, stirring occasionally, about 30 minutes or until vegetables are tender. Cool slightly.
2. When cooled, puree with a handheld mixer, food processor or blender. Pour the pureed soup back into the pan and re-heat until warmed. Add syrup, then cayenne pepper and salt, to taste.
Source : allrecipes.com