For the maple-roasted squash:
1 large butternut squash (2-3 pounds), ends removed, halved vertically, and seeded
1 1/2 tablespoons olive oil, divided
1 teaspoon maple syrup, divided
fine sea salt
freshly ground black pepper
For the soup:
1/2 cup chopped shallot (about 1 large shallot bulb)
1/2 teaspoon fine sea salt
1 tablespoon minced garlic (about 4 cloves)
1/4 teaspoon ground nutmeg
1/4 teaspoon rubbed sage
4 cups (32 ounces) low-sodium vegetable broth
freshly ground black pepper, to taste
fine sea salt, to taste
1. Preheat the oven to 425 degrees. Line a rimmed baking sheet with parchment paper. Set the butternut squash on the prepped baking sheet and rub each half (both sides) with olive oil. Drizzle each half (flesh-side up) with 1/2 teaspoon maple syrup. Season both sides with salt and pepper. Place flesh-side down on the baking sheet and roast in the oven for 45-50 minutes, or until fork-tender. Remove from the oven and let cool for 10 minutes. Then use a large spoon to scoop out the flesh into a bowl, discarding the remaining skin shell.
2. While the squash is roasting, prep the other ingredients. Heat 1/2 tablespoon olive oil in a medium skillet over medium-high heat. Add the chopped shallot and 1/2 teaspoon salt and saute until tender and just golden on the edges, 3-4 minutes. Add the garlic and saute until fragrant, 30 seconds.
3. Add the shallot-garlic mixture to your high-performance blender (such as a Vitamix). Add the butternut squash, nutmeg, and sage. Pour in the vegetable broth (do not overfill the container). Blend on high until well-combined and hot, about 5 minutes. If you do not have a Vitamix, add all the ingredients to a soup pot and bring to a boil. Then reduce the heat and simmer for 15 minutes. Use an immersion blender to puree until smooth.
4. Season to taste with additional salt and pepper, if necessary. Serve immediately.