Honeynut Squash Soup

Ingredients

• 4 pounds honeynut squash (about 4 squash), cut in half and seeds scooped out
• 3 tablespoons plus 2 teaspoons extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 2 cups bite-size pieces torn sourdough bread
• 4 ounces diced pancetta
• 1/3 cup raw green pumpkin seeds (pepitas)
• 2 stalks celery, thinly sliced
• 2 large shallots, thinly sliced
• 1 Granny Smith apple, cored and thinly sliced
• 1 medium carrot, thinly sliced
• 2 tablespoons unsalted butter
• 2 tablespoons finely chopped fresh ginger
• 3 large cloves garlic, chopped
• 2 sprigs fresh thyme
• 6 cups low-sodium vegetable broth
• 1/2 cup crème fraîche
• 2 tablespoons chopped chives
• 1 cup heavy cream

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