Roasted Butternut Squash Soup

• 1 large butternut squash soup
• olive oil spray
• 1 tablespoon olive oil
• ½ cup chopped shallots
• 1 teaspoon salt
• 4 cloves of garlic, minced
• 1 teaspoon maple syrup
• 1/8 teaspoon ground nutmeg
• ground pepper (optional)
• 4 cups vegetable broth
• 2 tablespoons butter

1. Wash and pierce with fork the butternut squash.
2. Put on a cookie sheet and bake it at 425 degrees for an hour.
3. Meanwhile, chop shallots and saute in olive oil in a skillet.
4. Add the garlic and saute a minute longer. (Don't add earlier or it will burn and be bitter.
5. Transfer mixture to the blender.
6. Add the salt, maple syrup, and ground nutmeg.
7. After an hour, remove the squash and cool until comfortable to touch.
8. Half, peel, and remove the seed portion. Chop into 1 inch pieces.
9. Spray the cookie sheet with olive oil.
10. Spread the pieces of squash over the pan.
11. Spray the squash with olive oil.
12. Roast for another 20 minutes at 350 degrees.
13. Add the pieces of squash to the blender.
14. Pour enough of the vegetable broth into the blender so that it can aid in the blending. Do not put too much in the blender or you will have a big mess.
15. When blended, pour the mixture into a pan.
16. Add the rest of the vegetable broth and the butter.
17. Heat, stirring occasionally.
18. Serve in bowls. Sprinkle with pepper if desired.
19. Serve and enjoy.