Roasted Butternut Squash Soup

cookieandkate.com

Diana Bright

1 large butternut squash (about 3 pounds), halved vertically and seeded

1 tablespoon olive oil, plus more for drizzling

½ cup chopped shallot (about 1 large shallot bulb)

1 teaspoon salt

4 garlic cloves, pressed or minced

1 teaspoon maple syrup

⅛ teaspoon ground nutmeg

Freshly ground black pepper, to taste

Up to 4 cups (32 ounces) vegetable broth

1 to 2 tablespoons butter, to taste (substitute olive oil for dairy free/vegan soup)

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