Pancetta bacon, depending on who and where it is made, can have very different levels of salt. Be careful when adding salt to the soup. Always taste it first.

Ingredients

• 1 1/2 lb butternut squash, fresh (already cut into 1" chunks)
• 2 1/2 oz Italian Pancetta bacon, diced
• 2 tbsp extra virgin olive oil
• 1/2 cup Spanish onion, diced
• 1/4 tsp sea salt
• 2 thyme sprigs
• 1 bay leaf
• 2 cups homemade chicken broth
• 1 tbsp whipping cream
• Sea salt
• White pepper

Directions

1. Heat oven to 400° F.
2. Place the chunks of butternut squash and the bacon in a bowl and mix with 1 tablespoon of olive oil.
3. Place the oiled chunks of squash and bacon on a baking sheet that has been lined with parchment paper or a silicone baking mat.
4. Bake in the middle of the oven for about 25 minutes or until the squash is tender.
5. Pick out the pieces of bacon and set-aside.
6. Heat 1 tablespoon of olive oil in a stockpot and then add the onions and salt. Cook until the onions are softened but do not allow to brown (about 5 minutes).
7. Add the sprigs of thyme, the bay leaf, the baked squash chunks and the stock. Bring to a boil, reduce heat and simmer for 20 minutes, stirring as needed.
8. While the soup is simmering, place the reserved bacon in a food processor and chop until the pieces are quite small. Set-aside.
9. When the soup has completed simmering, remove the thyme sprigs and bay leaf.
10. Allow the soup to cool a bit, then using a blender purée the soup, in batches, until it is creamy.
11. Transfer the puréed soup to a clean saucepan, heat to a low simmer and stir in the cream, taste and add salt and pepper as needed.
12. To serve, ladle into bowls and place about a teaspoon of the bacon on the surface of the soup.

This soup can be made 2 days ahead and stored, covered, in the refrigerator.