Roasted Butternut Squash Soup

1 butternut squash (about 3 pounds), peeled, seeded, and cut into 11/2-inch chunks3 shallots, peeled and quartered1 tablespoon canola oilSalt and pepper4 cups low-sodium chicken broth#189; cup water (see note)#188; cup half-and-half1 tablespoon maple syrup2 teaspoons cider vinegar#8539; teaspoon ground nutmegAdjust an oven rack to the middle position, place a large roasting pan on the rack, and heat the oven to 450 degrees.Toss the squash, shallots, oil, 1/2 teaspoon salt and 1/4#160;teaspoon pepper together in a large bowl, then spread the mixture in an even layer in the preheated roasting pan. Roast until the squash is softened and lightly browned, 50-60 minutes, stirring halfway through.Add #189; cup of the broth to the pan and scrape up any browned bits. Return the pan to the oven and cook until the liquid has reduced and the vegetables are glazed, about 5 minutes.Working in two batches, process the squash mixture, the remaining 31/2 cups broth, and water in a blender until smooth, about 1 minute. Transfer the squash mixture to a Dutch oven and stir in the half-and-half, syrup, vinegar, and nutmeg. Warm over low heat until very hot.Season the soup with salt and pepper to taste and serve.Serves five.Cook's note: If the soup is too thick after the half-and-half has been added, stir in additional water, #188; cup at a time, to achieve the desired consistency. Garnish with freshly ground nutmeg if desired.@Recipe nutrition:Nutrition values per serving: 190 calories, 4.5 g fat (1 g saturated), 38 g carbohydrates, 5 g fiber, 5 g protein, 5 mg cholesterol, 700 mg sodium."Light and Healthy 2010" (America's Test Kitchen, $35)