Roasted Butternut Squash Soup

2 tbsp. olive oil
1 large butternut squash (about 3 pounds) halved and seeded
6 cloves garlic
4 sprigs fresh sage, chopped
1 large yellow onion, chopped
1 tsp. fresh ginger, minced
1 tsp. curry powder
4 cups vegetable stock
½ cup heavy cream
1 tbsp. pure maple syrup
¼ cup sour cream
Salt and Pepper 

1. Preheat oven to 375 degrees. Line a rimmed baking sheet with parchment paper or foil. Rub 1 Tbs. olive oil over the butternut squash and season with salt and pepper. Place the squash cut side down on the baking sheet. Tuck the garlic cloves under the cavity of the squash and place in the oven.
   

2. Roast the squash for 1 hour or until soft and caramelized around the edges. Remove from the oven and let cool. Reserve the garlic. Scoop the butternut squash flesh from the skin, coarsely chop and set aside. Discard skin.  

    

3. In a soup pot over medium-high heat, heat the remaining 1 tbsp. of olive oil. Add the sage, onion, ginger, and curry powder and saute for 5 minutes. Add the roasted butternut squash, reserved garlic cloves, and vegetable stock.
   

4. Bring to a boil and reduce heat to low. Simmer for 15 minutes. Puree the soup with a handheld blender or carefully in a food processor. The liquid will be very hot.  
   

5. Return the soup to the pot and stir in the cream and salt and pepper to taste. 

    

6. In a small bowl, mix the maple syrup with the sour cream. Ladle the soup into bowls and top with a spoonful of maple cream.