Roasted Butternut Squash Soup | Recipe Cart

Ingredients

• 1 large butternut squash (about 3 pounds), halved vertically* and seeds removed
• 1 tablespoon olive oil, plus more for drizzling
• 1/2 cup chopped shallot (about 1 large shallot bulb)
• 1 teaspoon salt
• 4 garlic cloves, pressed or minced
• 1 teaspoon maple syrup
• 1/8 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