Says owner Leslie Lampert, “I created this recipe for my own family Thanksgiving many years ago. It’s sweet, savory, and soothing. And I am very thankful that it is still the most popular soup at Ladle.” (Serves six to eight)
In a stockpot, heat butter over medium-high heat until bubbly. Add onion and cook, stirring until just translucent, about 4 minutes. Add squash, carrot, sweet potato, and apple, and stir to coat vegetables in butter. Add enough water to just cover the vegetables, and bring to a boil. Reduce the heat to a simmer, and cook for 20 minutes (or until vegetables are soft). Blend with an immersion blender in the pot until smooth. (Alternatively, pour into a blender and blend in batches, returning to pot when smooth.) Add cream, syrup, salt, and pepper to taste, and cayenne.