Butternut Squash Soup |

Ingredients

• 1 large butternut squash, halved vertically and seeds removed
• 1 tablespoon olive oil
• ½ cup chopped shallot
• 1 teaspoon salt
• 4 garlic cloves, pressed or minced
• 1 teaspoon maple syrup
• ⅛ teaspoon ground nutmeg
• Freshly ground black pepper, to taste
• 24 to 32 ounces vegetable broth
• 1 to 2 tablespoons butter, to taste