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Roasted Butternut Squash Soup

Ingredients

• 1 large butternut squash about 3 pounds, halved vertically and seeds removed
• 1 tablespoon olive oil, plus more for drizzling
• cup chopped shallot about 1 large shallot bulb
• 1 teaspoon salt
• 4 garlic cloves, pressed or minced
• 1 teaspoon maple syrup
• teaspoon ground nutmeg
• Freshly ground black pepper, to taste
• 3 to 4 cups 24 to 32 ounces vegetable broth, as needed
• 1 to 2 tablespoons butter, to taste

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