Roast Vegetables to Caramelize: Preheat oven to 400°F (200°C). On a large rimmed baking sheet, toss cubed butternut squash, diced onion, chopped apple, and garlic cloves with olive oil, salt, black pepper, cinnamon, and nutmeg. Spread in an even layer. Roast for 30 to 35 minutes until fork-tender with golden caramelized blistered edges.

Combine in Dutch Oven: Transfer all roasted vegetables and caramelized pan drippings into a large Dutch oven or soup pot. Pour in vegetable broth.

Purée Silky Smooth: Bring to a gentle simmer over medium heat for 5 minutes. Remove from heat and use an immersion hand blender to purée until the soup transforms into a completely velvety, luxurious orange bisque with zero graininess.

Stir in Cream & Maple: Stir in heavy whipping cream and pure maple syrup. Return to low heat and simmer gently for 3 to 4 minutes to marry flavors. Taste and adjust seasoning with an extra pinch of sea salt or black pepper if desired.

Garnish & Serve: Ladle hot soup into shallow ceramic bowls. Drizzle with extra heavy cream, sprinkle with toasted salted pepitas, and crown with crispy fried sage leaves. Serve with crusty artisan bread!