INSTRUCTIONS

1. Preheat the oven to 425 degrees Fahrenheit and line a rimmed baking sheet with parchment paper or foil. 
2. Cut the squash into quarters. I think it's easiest to slice it in half and then slice it vertically so you have more control.
3. Place the butternut squash 4ths on the pan and drizzle each quarter with just enough olive oil to coat the squash on the inside (about 1/2 tablespoon each). Rub the oil over the inside of the squash and season generously with salt and pepper. 
4. Place the squash face down and roast until it is tender and completely cooked through, about 40 to 50 minutes (don’t worry if the skin or flesh browns—that’s good for flavor). Set the squash aside until it’s cool enough to handle, about 10 minutes.
5. Meanwhile, in a large soup pot, warm 1 tablespoon butter over medium heat until shimmering, Add the chopped shallot and 1 teaspoon salt. Cook, stirring often until the shallot has softened and is starting to turn golden on the edges, about 3 to 4 minutes. Add the garlic and cook until fragrant, about 1 minute, stirring frequently. 
6. Add in the apple, cook until soft and then turn the burner off until the squash is done. 
7. Use a large spoon to scoop the butternut squash flesh into your pot of soup. Discard the tough skin. Add the maple syrup, nutmeg, thyme, and a few twists of freshly ground black pepper and mix to combine. Pour in 2.5 cups broth.
8. Use an emersion blender inside the pot to blend the soup until it's pureed. Add an additional 1 cup of broth and blend again until your liked consistency. Stop once your soup is ultra-creamy and warmed through. If it's still too stiff, repeat with 1/2 a cup more of broth.
9.  I like to top individual bowls with some extra black pepper, a drizzle of olive oil, and roasted pumpkin seeds
   
   Adapted from Cookie + Kate