Kabocha squash soup | epicuriantime.com

Ingredients

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