I was going through the leftovers in my fridge and I had a hell of a lot of the Maple Ginger Roast Vegetables. I wasn’t sure what to do with them… but then it dawned on me. I had a bunch of chicken stock too. Things were percolating in my brain and voila… soup! I google “Maple Ginger Roast Vegetable Soup” and I got nothing, so to my chagrin, I set out to create.
- Preheat the oven to 425°.
- In a large bowl, toss the carrots, cauliflower and squash with the olive oil and nutmeg and season generously with salt and black pepper. Spread the vegetables on a large rimmed baking sheets and roast for 30 minutes, until the vegetables begin to brown. Scatter 2 tablespoons of ginger over the vegetables and drizzle with 1/3 cup maple syrup; toss well. Continue to roast the vegetables for 25 minutes longer, until they are tender and golden.
- In a dutch oven, melt butter, then add butter and the rest of the ginger and shallots. Sauté for a 2 – 4 minutes till the shallots are soft. Add the vegetables and the rest of the maple syrup, stir to incorporate.
- Add the stock and bring to a boil. Then simmer for 15 minutes at medium heat. Remove from heat.
- Once cooled, put in a blender in batches or use a hand mixer and blend completely. Mix in cream.
- Return to heat, season with salt and pepper to taste. Serve.