Creamy Butternut Squash Soup - Burlington County Agricultural Center

Ingredients

• 1 large butternut squash (about 3 pounds, halved vertically and seeds removed)
• 1 tablespoon olive oil (plus more for drizzling)
• ½ cup chopped onion (about 1 medium size)
• 1 teaspoon salt
• 6 garlic cloves (chopped)
• 1 teaspoon maple syrup
• ⅛ teaspoon ground nutmeg
• Freshly ground black pepper (to taste)
• 3 to 4 cups 24 to 32 ounces vegetable broth, as needed
• 1 to 2 tablespoons butter (to taste)