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Roasted Kabocha Squash Soup

yield: 4 total time: 105 minutes

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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