Baking Beaucoup

 Roasted Butternut Squash Soup!1 large butternut squash (about 3 pounds), halved vertically & horizontally cut into 4ths * and seeds removed1 tablespoon butter1 cup chopped shallot (about 2 shallot bulbs)1 apple, chopped1 teaspoon salt1-2 teaspoon thyme, to your taste4 garlic cloves, pressed or minced1 teaspoon maple syrup⅛ teaspoon ground nutmegFreshly ground black pepper, to taste3 to 4 cups (24 to 32 ounces) of chicken or vegetable broth1 to 2 tablespoons olive oil for drizzling3-4 tablespoons pumpkin of roasted