Squash, Apple and Pancetta Soup

Unprecedented Sumptuousness

2   Medium sized Acorn Squash
2 tsp 10 ml   each, Rosemary and Sage
2 tsp 10 ml   Salt and pepper (each)
3 tbsp 45 ml   Honey
3 tbsp 45 ml   Olive Oil
2 tbsp 30 ml   Brown Sugar
2   Apples, peeled and chopped
1   Medium onion, chopped
0.75 cup 190 ml   Pancetta, chopped (or 4-5 bacon thick slices chopped)
7 cups 1.75 L   Chicken Stock

Pictured here in un-blended glory. An equally tasty way to serve it when pressed for time.
1. Chop squash into quarters and place, skin down, on a roasting pan. Drizzle the squash with honey and oil, sprinkle liberally with salt, pepper, and brown sugar. Roast the squash in a 350 degree oven for an hour.

2. Peel the squash off its skin and roughly chop. Set squash aside.

3. Cut Pancetta into small pieces and fry until crispy. Remove Pancetta from pan and set aside, keeping the bacon fat in the pan.

4. Peel and chop the apple and onion and place in the Pancetta greased pan. Fry apple and onion pieces until golden. Sprinkle the apple-onion mixture with torn fresh herbs, or dried.

5. Heat the chicken stock in a large pot, add the squash, apple and onion and bring to a boil. Turn down the heat and let the pot simmer for 30-45 minutes. Remove from heat.

6. Transfer the cooled soup to a blender and grind until smooth. Bring the pureed soup back up to a boil, stir in the pancetta pieces and serve.