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
•You can make soup 3 days ahead and chill, covered.
Recipe information
Yield
Makes 8 servings (about 11 cups)
Ingredients
Preparation
Roast squash:
Step 1
Preheat oven to 400°F.
Step 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.
Fry sage leaves while squash roasts:
Step 3
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:
Step 4
Cook pancetta in a 4-quart heavy pot over moderate heat, stirring, until browned. Transfer pancetta with slotted spoon to paper towels to drain.
Step 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.
Step 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.
Step 7
Stir in vinegar and salt and pepper to taste.
Step 8
Serve sprinkled with pancetta and fried sage leaves.
