Preheat oven to 375F
Cut butternut squash in half, lengthwise, and remove seeds.
Drizzle generously with olive oil. Season evenly with salt, pepper, and sugar. Place onto baking sheet, flesh side up.
Roast in oven for about 60 minutes or until squash can be easily pierced with a fork (time may vary depending on size of your squash).
Remove from oven. Let cool slightly.
Scoop the roasted squash into blender. Add 2 cups stock and pinch of nutmeg. Blend for about 2-3 minutes until well combined. Add additional stock as needed until desired consistency is reached.
Season with salt and pepper, to taste.
Serve with topping of your choice!
