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Easy Cozy Maple Butternut Squash Soup with Crispy Sage

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A smooth, sweet, and savory butternut squash soup with a touch of maple syrup and topped with crispy sage in brown butter. This comforting soup is perfect for fall and winter, made with simple ingredients and ready in under an hour.

Ingredients

Scale
  • 1 medium butternut squash (about 2.5–3 lbs), peeled, seeded, and cut into 1-inch cubes (about 5–6 cups)
  • 1 large yellow onion, diced
  • 4 cloves garlic, smashed
  • 4 cups low-sodium vegetable broth
  • 2 tablespoons pure maple syrup, plus more for drizzling
  • 10–12 fresh sage leaves
  • 2 tablespoons unsalted butter or olive oil, for roasting
  • 2 tablespoons unsalted butter, for crispy sage
  • Salt and black pepper, to taste
  • Optional garnishes: heavy cream or coconut milk, red pepper flakes, toasted pumpkin seeds

Instructions

  1. Preheat your oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper.
  2. Peel the butternut squash, cut it in half lengthwise, and scoop out the seeds. Cut the flesh into 1-inch cubes. Toss the cubes with 2 tablespoons of olive oil, a generous pinch of salt, and a few cracks of black pepper. Spread them in a single layer on the baking sheet. Roast for 25-30 minutes, flipping halfway through, until tender and caramelized.
  3. While the squash roasts, heat 1 tablespoon of butter or olive oil in a large pot over medium heat. Add the diced onion and cook, stirring occasionally, for 5-7 minutes until softened and translucent. Add the smashed garlic cloves and cook for another minute until fragrant.
  4. Add the roasted squash cubes to the pot along with 4 cups of vegetable broth and 2 tablespoons of maple syrup. Stir together. Bring to a gentle boil, then reduce heat to low and let simmer for 10 minutes.
  5. Remove the pot from heat. Using an immersion blender, blend the soup until completely smooth and velvety. If using a countertop blender, let the soup cool for 5 minutes, then blend in batches. Season with additional salt and pepper to taste.
  6. In a small skillet, melt 2 tablespoons of butter over medium heat. Add the fresh sage leaves in a single layer. Cook for 1-2 minutes per side, until crisp and the butter is lightly browned. Transfer to a paper towel-lined plate to drain.
  7. Ladle the soup into bowls. Top with crispy sage leaves, a drizzle of the brown butter from the pan, and an extra drizzle of maple syrup if desired. Sprinkle with flaky sea salt to finish.

Notes

Don’t skip roasting the squash—it adds deep caramelized flavor. Watch the sage closely as it burns quickly; remove from pan as soon as leaves are dry and crisp. Season in layers for best flavor. For extra creaminess without dairy, add a can of full-fat coconut milk. Soup thickens as it cools; thin with extra broth if needed. Store crispy sage separately to maintain crunch.

Nutrition

Keywords: butternut squash soup, maple soup, crispy sage, fall soup, winter soup, easy soup, cozy soup, vegetarian soup, gluten-free soup

Find it online: https://twirltaste.com/easy-cozy-maple-butternut-squash-soup-with-crispy-sage/