Steps:
- In a large saucepan over medium-high heat, melt the butter. Add the onion, apple, rutabaga,squash, carrots and sweet potato. Cook, stirring occasionally until the onions are translucent. Add the chicken stock and bring to a boil. Simmer 20 - 25 minutes or until all of the vegetables are cooked through and tender. Puree the vegetables. Strain through a fine mesh sieve back to the original cooking pot. Add the cream, maple syrup, salt and cayenne pepper. Return the pot to the stove, bring soup to a simmer and serve.
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