Butternut Squash Soup With Crisp Pancetta
Ingredients
- 4 medium butternut squash (6 pounds)
- 6 tablespoons unsalted butter, cut into 8 pieces
- Kosher salt and freshly ground pepper
- 12 very thin slices of pancetta (3 ounces)
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 large Spanish onion, chopped
- 6 thyme sprigs
- 1 bay leaf
- 2 quarts chicken stock or low-sodium broth
- 2 tablespoons heavy cream
- Sugar (optional)
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