Roasted Acorn Squash Soup

Ingredients

• 3 pounds acorn squash (1 large or 2 small)
• 3 tablespoons olive oil, divided
• 1 teaspoon kosher salt, divided, plus more as needed
• 1/4 teaspoon freshly ground black pepper, divided, plus more as needed
• 2 large shallots
• 1 large carrot
• 1 large or 2 small leeks
• 1 large apple, preferably Honeycrisp
• 2 cloves garlic
• 1 (1-inch) piece ginger
• 1 small bunch fresh thyme, divided
• 1 (32-ounce) carton low-sodium chicken or vegetable broth (4 cups)
• 2 tablespoons maple syrup, plus more as needed
• 1/2 small lemon
• 1/2 cup half-and-half
• 3 tablespoons unsalted butter
• Garnish options: Aleppo pepper flakes, coarsely ground black pepper, and freshly grated nutmeg

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