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kabocha squash vegetable oil sage pancetta olive oil onion garlic chicken broth water red wine vinegar
Viewed: 40 - Published at: 4 years agoIngredients
- 1 (4-lb) kabocha squash, halved and seeded
- 1 cup vegetable oil
- 20 whole fresh sage leaves plus 1 1/2 teaspoons chopped fresh sage
- 1/4 lb sliced pancetta, coarsely chopped
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 garlic cloves, minced
- 3 1/2 cups chicken broth
- 3 1/2 cups water
- 1 tablespoon red-wine vinegar
Method
- Preheat oven to 400F.
- Roast squash, cut sides down, in an oiled roasting pan in middle of oven until tender, about 1 hour.
- When cool enough to handle, scrape flesh from skin.
- Heat vegetable oil in a deep small saucepan until it registers 365F on a deep-fat thermometer.
- Fry sage leaves in 3 batches until crisp, 3 to 5 seconds.
- Transfer leaves with a slotted spoon to paper towels to drain.
- 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.
