Soup's Up: How to Make the Perfect Maple Sage Butternut Squash Soup

My love for fall is deep, it takes everything in my to hold off decorating my home for fall until an appropriate time, but usually give in the first week of August. Fall vibes are everything to me - cozy, comforting, warm... I want to roast everything, put sage in every meal, and make soup with all the pretty squash I originally bought as decor. This Maple Sage Butternut Squash Soup is my go-to when I want something cozy but not heavy, simple but still layered with flavor. It’s creamy (without cream), sweet and savory, and has that "I put effort into this" energy without actually requiring much effort.

It’s one of those soups that makes your whole house smell like fall — the sage, the rosemary, the roasted squash, the whisper of maple syrup. I usually serve it with some fresh bread and a nice warm chai latte. IT'S COZY COZY COZY.

Instructions

• In a large soup pot over medium heat, add olive oil and diced onions. Sauté until translucent.

• Sprinkle in salt, pepper, red pepper flakes, and then add rosemary, sage, and garlic. Sauté for another minute until fragrant.

• Add the cubed butternut squash and diced apple. Stir to coat in the aromatics.

• Pour in vegetable broth, cover, and let simmer for about 30 minutes, or until the squash is fork-tender.

• Remove from heat and stir in the maple syrup and coconut cream.

• Use an immersion blender or carefully blend in batches to desired consistency. I like it a little rustic and chunky, but go smooth if that’s your vibe.

• Serve hot, topped with toasted pepitas. Enjoy that cozy fall feeling in a bowl.

Easy Ingredient Swaps

If you don’t have:

• Butternut squash → Try acorn squash, kabocha, or even sweet potatoes.

• Granny smith apple → Use any tart apple or a pear for a slightly different twist.

• Coconut cream → Sub with heavy cream, half & half, or cashew cream if dairy isn’t a concern.

• Fresh herbs → Use ½ tsp each of dried rosemary and sage instead.

• Maple syrup → Honey or brown sugar will also work in a pinch.

Food Pairings

This soup pairs beautifully with:

• Sourdough grilled cheese (especially with sharp cheddar or gouda)

• Apple and walnut salad with lemon vinaigrette

• Savory scones or crusty bread with butter

• A glass of apple cider or a cozy chai latte for full fall vibes

Storage Instructions

• Fridge: Store cooled soup in an airtight container for up to 5 days. Reheat on the stove over low heat or in the microwave.

• Freezer: Freeze in individual portions or a large container for up to 3 months. Thaw in the fridge overnight and reheat gently.

  Pro tip: It’s perfect for batch cooking — double the recipe and freeze half for a cozy night when you don’t feel like cooking.