Golden Maple Butternut Squash Soup with Crispy Sage
This Golden Maple Butternut Squash Soup is cozy, creamy, and lightly spiced. Roasted squash and sweet potato blend with a hint of maple and crispy sage for a simple, comforting fall favorite.
Table of Contents
Butternut Squash Soup Recipe
Ingredients:
- 1 medium butternut squash (about 3 pounds), peeled, seeds scooped out, and diced
- 1 small sweet potato, peeled and cubed
- 1 medium shallot, chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon fresh thyme leaves
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon cayenne pepper (optional, for a gentle touch of heat)
- Salt and black pepper, to taste
- 3 cups vegetable broth
- 2 tablespoons pure maple syrup
- 1/2 cup coconut milk or cream
- Crispy Sage Garnish: 6–8 fresh sage leaves, fried in 1 teaspoon olive oil until crisp
Instructions:
- Roast the Vegetables
Preheat the oven to 425°F (220°C). Toss the butternut squash and sweet potato with 1 tablespoon olive oil, cinnamon, ginger, thyme, cayenne (if using), salt, and pepper. Spread on a parchment-lined baking sheet and roast 25–30 minutes until tender and lightly caramelized. - Cook Aromatics
Heat the rest of the olive oil in a large pot over medium heat. Add the shallot and garlic, cooking 2–3 minutes until soft and aromatic. - Combine & Blend
Add the roasted vegetables and maple syrup to the pot. Pour in the vegetable broth and simmer for 5 minutes. Use an immersion blender to blend the soup until smooth and creamy. - Finish & Adjust
Stir in coconut milk or cream. Taste and adjust seasoning with salt, pepper, and a touch more maple syrup if desired. - Prepare Sage Garnish
Heat 1 teaspoon olive oil in a small pan and fry the sage leaves until crisp. Drain on a paper towel.
Serve
Pour the soup into bowls and top with crispy sage. Optionally, drizzle with a little extra maple syrup or sprinkle toasted pumpkin seeds. Pair with warm, crusty bread for a comforting, fall-inspired meal.
How to Store
- Refrigerator: Store in an airtight container and consume within 4 days. Reheat gently on the stove.
- Freezer: Let the soup cool completely, then freeze in a suitable container for up to 3 months. Thaw overnight in the fridge before reheating.
- Sage garnish: Fry fresh just before serving to retain crispiness.
If you love comforting soups with a cozy twist, you should also try my Italian Penicillin Soup — it’s healing, flavorful, and perfect for chilly days or when you need some soul food.
Conclusion
This Golden Maple Butternut Squash Soup delivers a unique blend of cozy sweetness and gentle spice, highlighted by crispy sage for texture and aroma. Perfect for chilly evenings or casual gatherings, it’s simple to make, satisfying to eat, and keeps beautifully for later. With each creamy spoonful, you get the comforting warmth of fall in a bowl, paired wonderfully with a slice of fresh bread or roasted seeds for added crunch.
Frequently Asked Questions (FAQ) About Butternut Squash Soup
What goes in butternut squash soup?
Butternut squash soup typically includes roasted butternut squash, aromatic vegetables like onions and garlic, vegetable or chicken stock, and a creamy element such as cream, coconut milk, or cashew cream. Additional flavorings may include maple syrup, herbs, and spices.
What to add to butternut squash soup to make it tastier?
You can enhance the flavor by adding roasted sweet potatoes, a splash of maple syrup or honey, spices like cinnamon, ginger, or nutmeg, and garnishes like crispy sage, pumpkin seeds, or croutons.
What stock do you put in butternut squash soup?
Vegetable stock is most common for a vegetarian/vegan option, but chicken stock can also be used for a richer flavor. Water can work in a pinch, though the soup may be less flavorful.
What are the benefits of eating butternut squash soup?
Butternut squash soup is nutrient-rich, low in calories, and high in vitamins A and C. It supports immune health, aids digestion due to fiber content, and provides a warming, comforting meal option.
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