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Roasted Kabocha Squash Soup

yield: 4 total time: 105 minutes
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Ingredients

  • 4 pounds kabocha squash halved and seeded
  • 1 cup vegetable oil
  • 20 whole sage leaves fresh, plus 1 1/2 teaspoons chopped fresh sage
  • 1/4 pound pancetta sliced, coarsely chopped
  • 1 tablespoon olive oil
  • 1 onion large, chopped
  • 2 garlic cloves minced
  • 3 1/2 cups chicken broth
  • 3 1/2 cups water
  • 1 tablespoon red wine vinegar

Nutrition

  • Calories : 740 calories
  • Carbohydrate : 46 grams
  • Cholesterol : 15 milligrams
  • Fat : 61 grams
  • Fiber : 10 grams
  • Protein : 14 grams
  • SaturatedFat : 4.5 grams
  • Sodium : 390 milligrams
  • Sugar : 10 grams
  • TransFat : 1.5 grams
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