Butternut Squash Soup

Ingredients

• 1 large butternut squash (about 3 pounds), halved vertically and seeds removed
• 1 tbsp olive oil, plus more for drizzling
• ½ cup chopped shallot (about 1 large shallot bulb)
• 1 tsp salt
• 4 garlic cloves, pressed or minced
• 1 tsp maple syrup
• ⅛ tsp ground nutmeg
• Freshly ground black pepper, to taste
• 3 to 4 cups vegetable or chicken broth, as needed
• 3 tbsp of butter