(Swiped from Epicurious.com -- with a few revisions)
3 tbsp 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 stock
2 Tb maple syrup
1 small whole-grain baguette
Heat oil in a large saucepan on medium-high heat. Add onion and sauté until translucent. Add apple, turnip, squash, carrot, and sweet potato; season with salt, then sauté 5 minutes. Add stock, bring to a boil and simmer, stirring occasionally, about 30 minutes or until vegetables are tender. Add syrup, then cayenne pepper to taste. Cool slightly. Puree with a handheld mixer, food processor or blender.
Then: you can do two things. Either slice up the bread, toast it, spread goat cheese on it, and then float it in the soup; or, to add a yummy little kick to the soup, stir the goat cheese right in.