Roasted Kabocha Squash Soup With Pancetta And Sage

Recipe Ingredients

1		Kabocha squash - (4 lbs) - halved, seeded
1 cup	237ml	Vegetable oil
20		Fresh sage leaves - plus,
1 1/2 teaspoons	7.5ml	Chopped fresh sage
1/4 lb	113g / 4oz	Sliced pancetta - coarsely chopped
1 tablespoon	15ml	Olive oil
1 tablespoon	15ml	Onion - chopped (large)
2		Garlic cloves - minced
3 1/2 cups	829ml	Chicken broth
3 1/2 cups	829ml	Water
1 tablespoon	15ml	Red wine vinegar
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Roast squash: Preheat oven to 400 degrees. Roast squash, cut-sides down, in an oiled roasting pan in middle of oven until tender, about 1 hour. Set aside to cool. When cool enough to handle, scrape flesh from skin.

Fry sage leaves while squash roasts: Heat vegetable oil in a small, deep saucepan until it registers 365 degrees on a deep-fry thermometer. Fry sage leaves in 3 batches until crisp, about 3 to 5 seconds. Transfer leaves with a slotted spoon to paper towels to drain.

Cook pancetta and make soup: Cook pancetta in a 4-quart heavy pot over moderate heat, stirring, until browned. Transfer pancetta with slotted spoon to paper towels to drain.

Add olive oil to pancetta fat remaining in pot, then cook onion, stirring, until softened. Stir in garlic and chopped sage and cook, stirring, until fragrant, about 1 minute. Add squash, broth, and water and simmer 20 minutes to blend flavors.

Puree soup in batches in a blender, transferring to a bowl. (Use caution when blending hot liquids.) Return soup to pot and reheat. If necessary, thin to desired consistency with water. Stir in vinegar and salt and pepper, to taste.

Serve sprinkled with pancetta and fried sage leaves.

This recipe yields 8 servings.

Source:
SARA'S SECRETS with Sara Moulton - (Show # SS-1C02) - from the TV FOOD NETWORK

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