Butternut squash soup – OliveU

Ingredients

• 1 large butternut squash (about 3 pounds), halved vertically and seeds removed
• 1 tbsp Garlic olive oil
• ½ cup Chopped shallot (about 1 large shallot bulb)
• 1 tsp Salt
• 4 Garlic cloves, pressed or minced
• 1 tsp Taconic bourbon maple syrup
• ⅛ Teaspoon ground nutmeg
• Freshly ground black pepper, to taste
• 3 to 4 cups vegetable broth, as needed
• 1 to 2 tbsp butter