Maple Sage Butternut Squash Soup
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.
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
Roasting both vegetables is key - the squash concentrates its natural sweetness while the onions develop deep caramelized flavors. The smoked paprika adds that subtle smokiness that makes this soup special.
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.
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
Serving: 1servingCalories: 237kcalCarbohydrates: 33gProtein: 3gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 24mgSodium: 639mgPotassium: 686mgFiber: 4gSugar: 14gVitamin A: 18700IUVitamin C: 38mgCalcium: 124mgIron: 2mg
Tried this recipe?Let us know how it was!