I roasted a head of garlic in foil while the squash was roasting and blended the garlic with the soup. We like more savory soup, so I omitted the maple syrup and added concentrated chicken boullion, some thyme, sage, and rosemary. I also subbed 1/3 c of the broth for white wine. After blending and re-heating the soup, it was very thick and very good!
