Roasted Kabocha Squash Soup

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