Butternut Squash Soup with Crisp Pancetta

1. Preheat the oven to 400. Halve the squash and scoop out seeds. Set the squash on a rimmed baking sheet, cut sides up. Put a piece of butter in each cavity and season generously with salt and pepper. Drape the squash with pancetta slices. Roast the squash for 45-50 minutes or until tender.

2.Transfer the pancetta to paper towels to drain. Cumble and set aside. Scoop the cooked squash out of the skins into a bowl.

3. In a large, heavy stockpot, heat the olive oil until shimmering. Add the onion, season with salt and pepper and cook over moderatley high heat, stirring, until softened but no browned, about 6 minutes. Add tyme and bay leaf. Stir in the squash and stock and bring to boil over high heat, stirring fequently. Reduce the heat and simmer the soup for 15 minutes, stirring occasionally.

4.Pick out and discard the thyme and bay leaf. Working in batches, transfer the soup into a blender and puree until thick and creamy. Transfer back into saucepan. Stir the heavy cream and season with salt and pepper and sugar.

5. Reheat the soup if necessary. Ladle into bowl and garnish with pancetta.