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Sweet Dumpling Squash Soup with Crispy Squash Pieces

1 sweet dumpling squash, cut into quarters and seeds removed
1 pinch salt
5 sweet dumpling squashes, tops cut off and seeds removed
5 teaspoons olive oil
1 pinch salt
1 pinch pepper
2 tablespoons butter
1 Spanish onion, chopped
2 cups water
2 teaspoons chopped chervil

1. To make Oven-Dried Squash Pieces: Using a mandoline or a knife, cut squash into paper-thin slices. Lay flat on a nonstick sheet pan and lightly season with salt. Place in the oven at 275 degrees for 20 to 30 minutes, or until golden brown and dry to the touch. (Watch carefully as they can burn easily). Remove from sheet pan and let cool. The squash pieces should be crispy once cool. If they are not, return them to the oven for a few more minutes. Store until use in an airtight container at room temperature.
2. Season the inside of the 5 squashes with olive oil, salt, and pepper. Place upside down on a sheet tray and pour 1/2 inch of water on the tray. Bake at 375 degrees for 1 hour, or until the squashes are tender. Remove from the oven and completely scrape out the pulp of 1 squash, discarding the skin. Scrape the pulp out of the remaining four squashes, leaving 1/4 inch of the flesh adhered to the skin. Sweat the butter and onion in a small sauté pan over medium heat until translucent. Place the onion, water, and squash pulp in a blender and purée until smooth. Pass through a fine-mesh sieve, and reheat in a small saucepan. Season to taste with salt and pepper. Place the squashes in the oven at 350 degrees for 5 minutes. Remove and fill with the hot soup. Assembly: Place one of the squashes in the center of each plate. Place a few of the Oven-Dried Squash Pieces on top of the soup and arrange some around the plate. Sprinkle with the chopped chervil.

Makes 4 servings.