• 1 lb Purple Top Turnips
• 3 MacIntosh Apples
• 1 Yellow Onion, finely diced
• 1 Tbsp Maple Syrup
• ½ Cup Walnuts, or other nut of your choice
• 5 Tbsp Olive Oil
• Sea Salt and Pepper

Preheat oven to 400 degrees. 

Peel and core apples; peel turnips. Chop both into a ½-inch dice. Toss with two tablespoons olive oil, sea salt and pepper.  Roast for 20-25 minutes, until tender.  

Meanwhile, in a large skillet over medium heat, combine walnuts, maple syrup and a pinch of sea salt.

Stir often for 3-5 minutes, until walnuts are toasted and maple syrup is caramelized.

Heat one tablespoon olive oil in a large pot. Add onion and sauté for 5 minutes. Add one quart of chicken stock, or water, and bring to a simmer.  Add apples and turnips to pot. Simmer for five minutes. Purée soup with an immersion blender or in a blender, in batches. Adjust consistency to your liking with a bit of stock or water, and season, to taste, with salt and pepper. Divide between bowls and top with maple nuts.