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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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