Heat oven to 425 degrees. Cut the butternut squash in half and cut the halves in half, so you have 4 quarters. Line a baking sheet with parchment paper. Lay squash flesh side up, season with salt and roast for 1 hour. Remove from oven and let cool. Once cooled remove the flesh from the skin with a spoon and set aside.
Heat a large dutch over medium heat, add olive oil and allow to heat. Add minced shallots and sautee for about 3-5 minutes, add garlic and cook 1 additional minute. Add chicken stock and butternut squash and bring to a simmer. Simmer for 5 minutes, remove from heat and allow to cool slightly. Transfer to a blender or use an immersion blender to blend until smooth. Add maple syrup, cream and S&P and blend again. Can be made ahead or serve immediately. Garnish with your choice of crispy sage, creme fraiche, pumpkin seeds, pomegranite seeds, etc.
Recipe by Good Thyme Kitchen at https://www.goodthymekitchen.com/roasted-butternut-squash-soup/