Directions

1. Preheat the oven too 425 degrees. Line a large baking sheet with foil.
2. Add cubed butternut squash to the baking sheet. Drizzle with 2 tablespoons olive oil. Use your hands to coat the squash in the oil. Sprinkle with 1/2 teaspoon salt, garlic powder, thyme leaves and drizzle with maple syrup. Again, use hands to evenly coat the squash in the seasonings. Spread the squash evenly on the baking sheet. You don't want it overcrowded so the squash can roast, not steam. Transfer the squash to the oven and roast for 25 minutes or until the squash is soft and starting to caramelize and brown.
3. While the squash roasts, heat a medium pot (I use a 4 qt) to a medium-high heat. Add the butter. Once the butter starts to bubble and brown, swirl the pot. Continue to swirl the pot and cook the butter until the butter is a deep brown color and smells very nutty. Remove the pot from the heat and carefully add the sage leaves. They will spit and spatter. Use a wooden spoon to stir and coat the sage in the butter. Return to the heat and cook for another minute until the sage is crisp.
4. Turn the heat down to medium and add the onion and 1/2 teaspoon salt. Toss with the butter and sage. Cook for 1-2 minutes until the onion starts to soften. Add the garlic, cook another 30 seconds until the garlic smells fragrant. Turn the heat off and scrap the onion, garlic and sage mixture to a high-power blender.
5. When the squash is soft and caramelized, remove from the oven and transfer to the blender with the onion and sage mixture. Pour 1 cup chicken stock on top along with another 1/2 teaspoon salt. Carefully blend the mixture until smooth.
6. Return the blended soup to the pot you cooked the onion and sage in. Add remaining chicken stock. Bring to a boil and reduce to a simmer. Simmer for 5 minutes. Taste the soup and add more salt to taste.
7. Stir in white wine vinegar and cream. Stir until combined. Season to taste again with salt and pepper.