This Maple Sage Butternut Squash Soup is the definition of a fall soup. Roasted butternut squash and sage are the base of the soup and then sweetened by the maple syrup. It is perfect by itself, with a nice crusty piece of bread or sandwich, or as an appetizer for your fall dinner parties. Regardless of the reason, this soup will have you scraping the last bits of soup out of the bottom of the bowl.
While I do love my Butternut Squash Soup with Bacon, I wanted another version that didn’t use pork. Many of my friends do not consume pork and they needed an option. Plus, it is vegetarian this way as well. What started as a simple substitution turned into something really special. The maple syrup is reduced to concentrate its flavor and then added to the soup. It’s special enough for dinner parties but easy enough for a Tuesday night when you want something that feels special.
Table of Contents
Key Ingredients
Most of what you need is probably already in your kitchen, though you’ll want to grab fresh butternut squash and sage from the grocery store.
Butternut squash: Choose squash that feels heavy for its size with unblemished, matte skin. Peak season runs from October through February. Pre-cut squash works in a pinch; however, it can dry out depending on when it was cut.
Pure maple syrup: You want good maple syrup, not maple flavored syrup or anything with corn syrup in it.
Sage: You can use fresh or dried, however fresh will have more of the oils in it that give it herb its distinct earth flavor.
Smoked paprika: Will add some smokiness to the soup without being overpowering.
Onions: They will soften and char adding some sweetness and more smokiness to the soup.
Why Roasting Changes the Game
The Maillard reaction is your friend. At 425°F, the natural sugars in both vegetables caramelize and develop additional flavors. Also, the high heat and oil helps to bring out the flavors of the paprika so you can develop the smokiness, and you don’t need to add all that much. Roasting also helps to bring out the natural sweetness which will then be enhanced with maple syrup.
It is important to get the sizing right. Cut your squash into uniform 1-inch pieces so everything finishes at the same time. Unevenly sized pieces may mean some will cook faster than others. We want to make sure all of the pieces cook at the same time. They will not all look unform and that is ok. We are going to roughly the same size.
You’ll know you’ve nailed it when the squash pierces easily with a fork and both vegetables have golden, caramelized edges. If things aren’t browning after 20 minutes, increase the heat to 450°F for the last 10 minutes.
Pro tip: Don’t overcrowd the pan and make sure they are all in one layer. Use two baking sheets if needed. Overcrowded vegetables steam instead of roast, and you’ll miss out on all that caramelized flavor.
Reducing the Maple Syrup
Reducing the maple syrup is going to be the secret weapon. Yes, it does sound a bit odd to reduce something then add it back to the soup. However, much like making a caramel with sugar as you add high heat to sugars their flavors develop more richly and as the water in the syrup evaporates the flavor intensifies.
While this is a great thing you want to watch out to make sure you don’t reduce it too much. So look for the visual cues, the bubbles will take longer to burst, it will coat the back of a spoon and has reduced by about half. This takes 3 to 4 minutes over medium heat. If you reduce it too much will start to solidify turning it into something like a jellied candy which will not dissolve well in the soup.
Don’t rush this by turning the heat on high. This can easily burn the syrup and then you will need to start over. Once it smells burnt then that is how it will taste when added back to the soup.
Smart Timing for This Recipe
This soup comes together in about an hour, but here’s how to make it feel effortless. Start the squash and onions roasting first as they will need the most time. While they’re in the oven, reduce your maple syrup and cook the garlic and sage. Once the garlic is ready add the broth, bring it to a boil and reduce it to a simmer and cover. Now the broth will be ready when the squash comes out of the oven.
Once the vegetables come out of the oven, everything moves pretty quickly. The actual soup making part takes maybe 15 minutes. This is a great time to taste and make sure everything is balanced. You might find you need a little more salt or want a little more maple syrup. This is time to perfect it to your taste.
A great part of this soup is it will taste better the next day. Flavors get a chance to develop; however, it might thicken up due to the starch in the butternut squash. Just add a splash of broth or cream to thin it out.
Perfect for Fall Entertaining
This soup works beautifully as part of a complete fall menu. Start with some crusty bread and good butter while the soup finishes. For the main course, try my Sage Pork Chops with Bourbon Apples. Pair it with some Cinnamon and Sage Roasted Sweet Potatoes.
If you want to keep things lighter, my Crispy Rosemary roasted Half Chicken is a simple meal and you can roast some of your favorite vegetables. For dessert, my Cranberry and Red Wine Poached Pears.
You could also serve this as a starter before my Apple Glazed Pork Loin.
Drink Pairings
A Viognier or slightly oaky Chardonnay complements the maple, and its acidity will balance the cream. If you’re more of a red wine person, try a Pinot Noir as it will work well with the paprika.
For something stronger, a wheated bourbon served neat alongside will enhance the maple and vanilla flavors. The bourbon doesn’t compete with the soup it just makes it taste better.
If you’re skipping alcohol, try sparkling apple cider with a cinnamon stick. You have to love the tiny bubbles, and they do a good job to help cleanse your palate between bites. Added bonus, apple goes well with maple.
Make Ahead Planning for Easy Entertaining
This soup is perfect for make ahead entertaining because the flavors actually improve overnight. Here’s your timeline:
Day before: Roast the vegetables and store them covered in the refrigerator.
Day of serving: Complete the soup through blending. If made earlier in the day, cool completely before refrigerating. The soup will thicken as it sits, which is normal.
Preparing to serve: Gently reheat the soup, adding cream just before serving. You can thin it with additional stock or cream if needed. While it is heating you can prepare garnishes and warm your serving bowls.
The make ahead approach actually makes this soup taste better while reducing your day of stress. It’s a win all around.
More Fall Soup and Comfort Food Ideas
Once you’ve made this recipe your own, try applying the same style roasting and reduction principles to other fall soups. My Roasted Tomato Soup with Basil uses similar methods with late season tomatoes for a completely different but equally satisfying result.
For more vegetarian comfort food, my The Best Lentil Soup delivers a hearty and satisfying meal while maintaining that cozy fall feeling. My Roasted Carrot and Leek Risotto takes the fall vegetable theme in a completely different direction with creamy Italian dish using the roasted vegetables as well.
For a stunning vegetarian centerpiece that uses similar seasonal ingredients, my Whole Roasted Cauliflower makes an impressive main course, while my Wild Rice with Mushrooms shows how earthy, nutty flavors complement fall soups perfectly.
Maple Sage Butternut Squash Soup
Equipment
- Dutch oven
- Immersion blender or standard blender
- Sauté pan
- Lined sheet pan
- Mixing Bowl
Ingredients
For the Roasted Vegetables:
- 3 pounds butternut squash peeled and cubed, about 1 large squash
- 1 large yellow onion cut into wedges
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon smoked paprika
For the Soup:
- 4 cups vegetable stock or chicken stock
- 2 tablespoons butter
- 2 tablespoons fresh sage leaves chopped (plus extra for garnish)
- 1 tablespoon garlic minced, about 3 cloves
- ⅓ cup pure maple syrup
- ½ cup heavy cream
For Serving:
- Toasted pumpkin seeds
- A drizzle of heavy cream
- Fresh sage leaves
- Crusty bread
Instructions
- Preheat your oven to 425°F, 225°C, or gas mark 7.
- In a mixing bowl add the squash, onions, olive oil, salt, pepper, and smoked paprika and mix until evenly coated. Spread in a single layer on the prepared baking sheet and roast for 25 to 30 minutes until the squash is tender. A fork should pass easily through the squash.3 pounds butternut squash, 1 large yellow onion, 2 tablespoons olive oil, 1 teaspoon kosher salt, ½ teaspoon freshly ground black pepper, ½ teaspoon smoked paprika
- In a small sauté pan, simmer the maple syrup over medium heat for 3 to 4 minutes until it reduces by about half and becomes slightly thicker. Set aside.⅓ cup pure maple syrup
- Heat butter in a large pot over medium heat. Add the garlic and chopped sage and cook for 1 minute until fragrant. Don't let the garlic burn. Add the broth and maple syrup and bring to a boil and reduce to a simmer.4 cups vegetable stock, 2 tablespoons butter, 2 tablespoons fresh sage leaves, 1 tablespoon garlic
- Add the roasted butternut squash and onions to the pot cook for 10 minutes.
- Use an immersion blender directly in the pot, or carefully transfer to a regular blender in batches. If using a regular blender, remove the small cap in the middle of the lid to prevent the soup from exploding everywhere.
- Stir in the heavy cream.½ cup heavy cream
- Serve hot with a drizzle of cream, toasted pumpkin seeds, fresh sage leaves, and crusty bread on the side.
Notes
Reducing the maple syrup transforms it - those few minutes of simmering concentrate the flavor and add caramelized depth that you can't get from just adding it raw.
This soup actually improves after a day in the fridge. Reheat gently and add a splash of stock if it's too thick.
Perfect for entertaining - doubles easily and can be kept warm in a slow cooker.
Serve hot with a drizzle of cream, toasted pumpkin seeds, fresh sage leaves, and crusty bread on the side.
Nutrition
