Print

Creamy Maple Roasted Butternut Squash Soup with Sage

creamy maple roasted butternut squash soup with sage - featured image
Print Recipe

A comforting, creamy fall soup made with roasted butternut squash, sweet maple syrup, and crispy fried sage leaves. This easy, wholesome recipe uses coconut milk for richness and is perfect for cozy weeknight dinners.

Ingredients

Scale
  • 1 large butternut squash, peeled, seeded, and cubed
  • 1/2 cup pure maple syrup
  • 4 cups low-sodium vegetable broth
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 large handful fresh sage leaves
  • 3 tablespoons olive oil or butter (divided)
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon red pepper flakes (optional)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon soy sauce

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Toss squash cubes with olive oil, salt, and pepper. Spread in a single layer on the baking sheet.
  3. Roast squash for 25-30 minutes until tender and caramelized.
  4. While squash roasts, heat a large pot over medium heat with 1 tablespoon olive oil.
  5. Sauté diced onion for 5 minutes until soft. Add garlic and smoked paprika; cook for 1 minute until fragrant.
  6. Add roasted squash, vegetable broth, and maple syrup to the pot. Bring to a boil, then reduce heat to low.
  7. Cover and simmer for 10 minutes to meld flavors.
  8. Remove from heat and blend with an immersion blender until smooth. Stir in coconut milk and soy sauce. Adjust seasoning if needed.
  9. In a small skillet, melt remaining butter or oil over medium heat. Fry sage leaves for 30-60 seconds until crispy. Drain on paper towels.
  10. Ladle soup into bowls and top with crispy sage leaves. Serve immediately with crusty bread.

Notes

For best results, ensure the squash is caramelized before blending to add depth of flavor. When frying sage, keep heat medium-low to prevent burning. The soup can be frozen for up to 3 months. If using dried sage, use 1 teaspoon instead of fresh.

Nutrition

Keywords: butternut squash soup, maple syrup, sage, fall recipe, vegan soup, gluten-free, comfort food, easy dinner, roasted vegetables

Find it online: https://lindabake.com/creamy-maple-roasted-butternut-squash-soup-with-sage-best-easy-fall-recipe/