PDub's Butternut Squash Soup

This tastes like Thanksgiving in a bowl.  So rich.  Love it.

2 medium butternut squash, peeled, seeded, and cut into cubes

1/4 cup plus 2 T olive oil

1 medium onion, diced

4 cups vegetable or chicken broth

1/2 cup heavy cream, plus more for serving (optional)

1/4 cup maple syrup

1/2 t kosher salt, more to taste

sour cream, for serving (optional)

Preheat to 350.  Spread the squash on two rimmed baking sheets and drizzle it with 1/4 cup of the olive oil.  Roast until it's soft and light brown, 30 to 40 minutes, shaking the pan halfway through.  Set the squash aside.

In a large pot, cook the onion in the remaining 2 tablespoons olive oil over medium heat until soft and lightly carmelized, 7 to 8 minutes.  Add the squash, the broth, and heat the mixture until bubbling.

Use an immersion blender to puree the soup in the pot until totally smooth.  Add the cream, maple syrup and the salt.  Stir and simmer for 5 minutes more.  Salt to taste.  Serve plain or top with a mixture of cream and sour cream.