Seasonal Comfort: Roasted Butternut Squash Sage Soup Recipe by Chef Jacquie
As the seasons change, there’s nothing better than wrapping yourself in the warmth of a big bowl of soup. And let me tell you, my Butternut Squash Sage Soup is like a hug in a bowl—simple, flavorful, and packed with the best of what Philly’s farmers’ markets have to offer. Seasonal cooking doesn’t have to be complicated, and I’m here to show you how easy (and delicious!) it can be to bring those fresh, vibrant ingredients to your table.
I’m Chef Jacquie, the proud founder of StrEATS of Philly Food Tours, where I connect people through food, culture, and a little Italian sass. My tours through Philly’s Italian Market and East Passyunk Avenue are all about celebrating the best local flavors while giving a big shoutout to the vendors who make it all possible. This recipe? It’s inspired by my love of fresh, local ingredients and the joy of gathering around the table to share a great meal with the people you love. That’s what cooking is all about, isn’t it?
The Farmers’ Market Inspiration
Philadelphia’s farmers’ markets offer an abundance of seasonal treasures, and fall is the time to celebrate rich flavors like butternut squash, aromatic sage, and sweet onions. This recipe transforms humble vegetables into a luxurious, creamy soup that feels like a warm hug on a crisp autumn day. Chef Jacquie’s touch of crispy pancetta and roasted seeds adds a delightful crunch, making this soup both elegant and satisfying.
Butternut Squash Sage Soup Recipe
Ingredients:
3 pounds butternut squash, peeled and cut into large dice
1 whole head of garlic, cut in half
2 small onions, cut in half
1/2 bunch of fresh sage
Avocado oil (for roasting and sautéing)
2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
2 celery ribs, finely diced
Diced pancetta, cooked (for garnish)
Vegetable stock (enough to cover roasted vegetables in the pot)
Roasted sunflower or pumpkin seeds (for garnish)
Instructions
Step 1: Roast the Vegetables
1. Preheat your oven to 375°F (190.6°C).
2. On a large baking sheet, arrange the butternut squash, garlic halves, and onion halves.
3. Drizzle with avocado oil and season with kosher salt and freshly ground pepper. Toss to coat evenly.
4. Add a few fresh sage leaves to the tray for extra fragrance.
5. Roast for 45-60 minutes, or until the vegetables are fork-tender. Remove from the oven and set aside.
Step 2: Prepare the Base
1. Heat a stockpot over medium heat and add a drizzle of avocado oil.
2. Sauté the diced pancetta until crispy, then remove with a slotted spoon and set aside. This will serve as part of the garnish.
3. In the same pot, add the diced celery, chopped fresh sage, and an additional drizzle of avocado oil. Sauté until the celery softens and the onions become translucent.
Step 3: Build the Soup
1. Add the roasted vegetables to the pot, including the garlic (squeeze the roasted garlic from its skin).
2. Pour in enough vegetable stock to just cover the vegetables.
3. Bring the soup to a boil, then reduce the heat and simmer for 5-10 minutes.
Step 4: Puree and Serve
1. Using an immersion blender, puree the soup until smooth and creamy. Add more stock if needed to achieve your desired consistency.
2. Taste and adjust seasoning with additional salt or pepper, if needed.
Step 5: Garnish and Enjoy
1. Ladle the soup into bowls and top with crispy pancetta, roasted sunflower or pumpkin seeds, and a few extra fresh sage leaves for garnish.
2. Serve immediately and savor the warm, nutty flavors of fall.
Chef Jacquie’s Cooking Tips
• Seek Farmers’ Market Finds: Look for firm butternut squash and fresh sage at your local market. The quality of these ingredients shines through in this simple recipe.
• Make It Vegan: Omit the pancetta and replace it with toasted coconut flakes or additional roasted seeds for a plant-based option.
• Batch Cooking: This soup freezes beautifully, so make extra and enjoy it throughout the season.
Discover More with StrEATS of Philly Food Tours
Inspired to explore more local flavors? Join Chef Jacquie on a culinary adventure through the Italian Market or East Passyunk Avenue. Her tours are a celebration of community, history, and the incredible food scene that Philadelphia has to offer. From beloved neighborhood classics to hidden gems waiting to be uncovered, there’s always something new and exciting to discover.
Visit StrEATS of Philly Food Tours to schedule your tour today, and let the vibrant flavors of Philly inspire your next meal!
Recipe by Chef Jacquie
