Vegetable Soup with Maple Syrup

Yields approximately 14 cups

3 ounces butter

3 cups onion

3 cups rutabaga

3 cups pumpkin/squash

3 cups carrots

3 cups sweet potato

10 cups stock or water

1 cup heavy cream

1/2 cup maple syrup to taste

1 tablespoon + 1 teaspoon salt

1/8 teaspoon cayenne pepper

Heat butter, sweat vegetables for 5 minutes.  Add stock or water.  Boil, then reduce to a simmer.  Cook until all vegetables are tender.  Immersion blend or blend in batches once soup cools.  Add cream, syrup, cayenne and salt.  Taste and adjust seasoning as needed.