Roasted Kabocha Squash Soup with Pancetta and Sage |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Pumpkins may be all the rage just now, but we've noticed another squash that's garnering a lot of attention lately. The inconspicuous kabocha squashtoo bumpy, squat, and unseasonably green to be taken seriously as porch décoris finally being hailed for its inner beauty. With deeply flavored meat more fiery orange than that of its famous cousin, the kabocha caught the attention of several readers, all of whom wrote to request recipes from various restaurants for kabocha soup. Such an incipient following may portend great things. Is there a Great Kabocha? Not yet, Charlie Brown, but here's a great kabocha soup. Active time: 30 min Start to finish: 1 1/2 hr Ingredients:
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 |
Directions:
1. Roast squash: Preheat oven to 400°F.
2. 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.
3. Fry sage leaves while squash roasts: Heat vegetable oil in a deep small saucepan until it registers 365°F 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.
4. 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.
5. 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.
6. Purée 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.
7. Stir in vinegar and salt and pepper to taste.
8. Serve sprinkled with pancetta and fried sage leaves.
9. Cooks' note: You can make soup 3 days ahead and chill, covered.
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