steps

1. 1.

   Preheat your oven to 400°F. Toss the diced butternut squash with olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes until tender.

2. 2.

   In a large pot, sauté the onions in a bit of olive oil over medium heat until translucent, about 5-7 minutes.

3. 3.

   Add the minced garlic and cook for another minute until fragrant.

4. 4.

   Stir in the roasted squash, vegetable broth, cinnamon, nutmeg, and maple syrup. Bring to a simmer for 10 minutes.

5. 5.

   Puree the soup using an immersion blender until smooth, or transfer to a blender in batches.

6. 6.

   If desired, stir in the heavy cream for a richer texture. Taste and adjust seasoning.

7. 7.

   Serve hot, garnished with fresh sage leaves.