Preheat the oven to 220 degrees C.

Place the halved butternut squash on a baking tray and drizzle each half with just enough olive oil to lightly coat the squash on the inside.

Turn the squash face down and roast until it is tender and completely cooked through, about 40 to 50 minutes. Set the squash aside until it’s cool enough to handle.

Meanwhile, in a pot, warm 1 tablespoon olive oil over medium heat until shimmering. 

Add the chopped shallot and 1 teaspoon of salt. Cook, stirring often, until the shallot has softened and is starting to turn golden on the edges. Add the garlic and cook until fragrant, stirring frequently.

Scoop the butternut squash flesh into your blender, add the shallot, garlic and maple syrup and ground nutmeg. Add 7 dl of vegetable broth (that has cooled down enough to handle with ease) and blend until creamy and smooth.

Pour the soup back in the pot, stir in the remaining cup of broth, add 2 tablespoons of butter or olive oil, to taste, heat and blend well with a spoon or hand whisk. Add pepper and more salt, to taste.