1-Preheat oven and prepare squash for roasting. Start by preheating your oven to 425°F and lining a rimmed baking sheet with parchment paper for easy cleanup. Once your oven is ready, prepare the butternut squash by halving it vertically and removing the seeds, then drizzle the inside with olive oil and sprinkle with salt and pepper.

2-Roast until tender, about 40-50 minutes. Roast the squash face down for 40 to 50 minutes until it’s tender and caramelized, which really brings out its sweet flavor. While it cools for about 10 minutes, warm 1 tablespoon of olive oil in a large soup pot over medium heat.

3-Sauté shallot and garlic in a pot. Add the chopped shallot and 1 teaspoon salt, cooking until it’s softened and golden, about 3 to 4 minutes, then toss in the 4 garlic cloves and cook for another minute until fragrant.

4-Blend all ingredients together until smooth. Transfer this mixture to a stand blender and scoop in the roasted squash flesh, leaving the skin behind. Add 1 teaspoon maple syrup, ⅛ teaspoon ground nutmeg, freshly ground black pepper to taste, and 3 cups of vegetable broth. Blend everything until it’s creamy and warm, being careful not to overfill the blender. If the soup is too thick, thin it with the remaining vegetable broth up to 4 cups total, then blend in 1 to 2 tablespoons of butter for extra richness.

5-Adjust consistency and seasoning before serving. Adjust the seasoning with more salt and pepper as needed, and warm the soup in a pot if it’s not hot enough. Serve it up with optional garnishes like freshly ground black pepper or toasted pepitas for a nice crunch.