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Ingredients

• 1½ to 2 pounds butternut, kabocha, or buttercup squash
• 2 tablespoons extra virgin olive oil
• 2 tablespoons rendered duck fat or butter
• ½ cup chopped onion
• ½ pound Yukon gold potatoes, peeled and cubed
• 3 garlic cloves, peeled and halved
• 4 cups unsalted chicken stock (storebought or homemade—page 405)
• Salt and freshly ground pepper
• Freshly grated nutmeg
• 1 cup heavy cream
• Pinch of piment d'Espelette or any moderately hot red pepper (see Mail Order Sources, pages 415–417)
• 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 minced fresh chives

Description

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. This Soup Reheats Well, Retaining Its Velvety Texture An

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