Over medium-high heat, heat 2 tablespoons of olive oil in a medium skillet while the butternut squash roasts. Chopped onion. For 10 minutes, stir-fry onion until golden.
Cool roasted butternut squash and scoop out the meat. Blend flesh. Smoothly blend onions, coconut milk, and maple syrup. Stir soup constantly in a saucepan until heated.
Carefully remove fried sage leaves to a paper towel-lined plate with a fork. Season with sea salt. Serve cinnamon-topped butternut squash bisque with fried sage leaves.