Creamy Roasted Butternut Squash Soup - Mama Cookbook

Ingredients

• 1 large butternut squash (about 3 pounds), halved vertically and seeds removed
• 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
• 3 to 4 cups vegetable broth (24 to 32 ounces)
• 1 to 2 tablespoons butter or olive oil, to taste