Roasted Butternut Squash Soup

Directions

Preheat oven to 375 degrees Fahrenheit. Rub squash with canola oil and sprinkle with 1 tablespoon salt. Place squash cut side down on a parchment lined backing sheet. Bake 45 minutes or until tender when pierced with a knife. Remove from oven and set aside until cool enough to handle. Scoop flesh from skin into a bowl and set aside.
Melt butter in a large pot over medium heat, add shallots and cook until fragrant, about 3 minutes. Add squash, honey, and stock; bring to a boil, reduce to a simmer and cook 20 minutes, or until flavors have melded.
Place soup, in batches, into the pitcher of a blender and puree until smooth. Add remaining 2 teaspoons of salt and pepper, add more or less to taste. Ladle soup into bowls, top each with a tablespoon of mascarpone and sprinkle with parsley and basil.