1-Preheat and Roast the Squash: First, preheat your oven to 425 degrees Fahrenheit and line a rimmed baking sheet with parchment paper. Place the butternut squash halves on the sheet, drizzle the inside with about ½ teaspoon olive oil each, rub it over the flesh, and sprinkle with salt and pepper. Roast the squash cut side down until it’s tender and cooked through, about 40 to 50 minutes, then let it cool for about 10 minutes.

2-Prepare the Base: Next, in a large soup pot, heat 1 tablespoon olive oil over medium heat until shimmering. Add the ½ cup chopped shallot and 1 teaspoon salt, cooking while stirring often until softened and golden, about 3 to 4 minutes. Then add the 4 garlic cloves and cook until fragrant, about 1 minute, before transferring the mixture to a stand blender.

3-Blend and Season: Scoop the flesh from the roasted squash into the blender with the shallot mixture. Add 1 teaspoon maple syrup, ⅛ teaspoon ground nutmeg, freshly ground black pepper to taste, and 3 cups vegetable broth. Blend on high until creamy and warmed through. If the soup is too thick, thin it with the remaining vegetable broth and add 1 to 2 tablespoons butter or olive oil for a dairy-free option, then blend again and adjust seasoning.