Autumn Squash Soup with Country Ham and Garlic Croutes from The Cooking of South West France by Paul

Name: Autumn Squash Soup with Country Ham and Garlic Croutes from The Cooking of South West France by Paul
Ingredients: 2 tablespoons minced fresh chives; Pinch of piment d’Espelette or any moderately hot red pepper (see Mail Order Sources); Salt and freshly ground pepper; Freshly grated nutmeg; ½ cup chopped onion; 3 garlic cloves, peeled and halved; 4 cups unsalted chicken stock (storebought or homemade); 2 tablespoons rendered duck fat or butter; 1 cup heavy cream; 1½ to 2 pounds butternut, kabocha, or buttercup squash; 2½ ounces jambon de Bayonne, Serrano ham, or prosciutto, trimmed of fat and cut into thin ribbons; 6 thin slices of stale baguette; 2 tablespoons extra virgin olive oil; ½ pound Yukon gold potatoes, peeled and cubed

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This fall soup is served with hot crisp rounds of French baquette topped with a good rubbing of garlic. To enhance the flavor of the squash, I roast it in the oven to preserve its natural sweetness...

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Ingredients

2 tablespoons minced fresh chives
Pinch of piment d’Espelette or any moderately hot red pepper (see Mail Order Sources)
Salt and freshly ground pepper
Freshly grated nutmeg
½ cup chopped onion
3 garlic cloves, peeled and halved
4 cups unsalted chicken stock (storebought or homemade)
2 tablespoons rendered duck fat or butter
1 cup heavy cream
1½ to 2 pounds butternut, kabocha, or buttercup squash
2½ ounces jambon de Bayonne, Serrano ham, or prosciutto, trimmed of fat and cut into thin ribbons
6 thin slices of stale baguette
2 tablespoons extra virgin olive oil
½ pound Yukon gold potatoes, peeled and cubed