ROASTED KABOCHA SQUASH SOUP WITH PANCETTA AND SAGE
Categories Soup/Stew Blender Pork Vegetable Appetizer Squash Fall Sage Simmer Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 servings (about 11 cups)
Number Of Ingredients 10
Steps:
- Roast squash:
- Preheat oven to 400°F.
- 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.
- 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.
- 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.
- 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.
- Stir in vinegar and salt and pepper to taste.
- Serve sprinkled with pancetta and fried sage leaves.
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Ajay Mahato
[email protected]This soup is a must-try! The roasted kabocha squash gives it a unique and delicious flavor.
Sara Sifuentes
[email protected]I made this soup for my family and everyone loved it! It's so creamy and delicious.
Mahr Zeeshan raza
[email protected]This soup is amazing! The roasted kabocha squash is so flavorful and the pancetta and sage add the perfect touch.
Guy Yoann Nganji
[email protected]This soup was just okay. The flavor was a bit bland and the texture was a bit watery.
Oz
[email protected]I'm not a big fan of squash, but this soup was surprisingly good! The sweetness of the squash balanced out the saltiness of the pancetta, and the sage added a nice touch of flavor.
Joahua Pinion
[email protected]This soup is easy to make and so delicious! I love the creamy texture and the roasted kabocha squash flavor.
ExSKINGx YT
[email protected]This soup is delicious! The roasted kabocha squash gives it a unique and delicious flavor. I love the addition of pancetta and sage.
Rudzie Phaladi
[email protected]I love this soup! It's so creamy and flavorful. I always add a bit of extra pancetta and sage, and it's always a hit with my family and friends.
Imran Pao
[email protected]This soup was just okay. The flavor was a bit bland and the texture was a bit watery. I think I would have liked it better if I had added more spices.
Samuel Bekele
[email protected]I'm not a huge fan of squash, but this soup was surprisingly good! The sweetness of the squash balanced out the saltiness of the pancetta, and the sage added a nice touch of flavor. I would definitely make this again.
Michael Rivas
[email protected]This soup was easy to make and turned out great! The roasted kabocha squash gave it a unique and delicious flavor. I served it with a side of crusty bread and it was the perfect meal for a cold night.
Zakaullah Zakazaki
[email protected]I made this soup for my family and everyone loved it! The soup was creamy and flavorful, and the pancetta and sage added a nice touch. I will definitely be making this again.
Malik Nouman
[email protected]This roasted kabocha squash soup was absolutely delicious! The flavors of the squash, pancetta, and sage blended together perfectly. I added a bit of extra garlic and thyme, and it was even better. Will definitely be making this again!