Kabocha Squash Soup With Pancetta
Yield: 6 servings
Active Time: 15 minutes
Total Time: 45 minutes
2 kabocha squash, cut in half and seeded
3 tablespoons olive oil
3 shallots, sliced
3/4 cup chopped pancetta
1 tablespoon fresh ginger, minced
3 cups vegetable broth
1/2 teaspoon freshly ground nutmeg
3 tablespoons chopped fresh sage
Coat squash in 2 tablespoons olive oil and place on a large baking tray in one layer. Roast in oven until flesh is soft, 30 minutes.
Meanwhile, sauté shallots in 1 tablespoon olive oil over medium heat. Add in pancetta and brown. Stir in ginger, vegetable broth, nutmeg, and sage.
Scoop flesh of squash into blender and pour in broth. Puree until smooth. Season with salt and pepper.
Photo credit: Paul Delmont