Name: Roasted Kabocha Squash Soup with Pancetta and Sage
Yield: Makes 8 servings (about 11 cups)
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

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 squash—too bumpy, squat, and unseasonably green to be taken seriously as porch décor—is 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

Cooks' note:

•You can make soup 3 days ahead and chill, covered.

Recipe notes

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