This is a great soup for the holidays and can be served cold or hot, so it can be made ahead.
Butternut squash soup with mascarpone and bacon
Ingredients for four people
1 large butternut squash
8 oz mascarpone cheese (softened)
1/2 tsp allspice
1/2 tsp sea salt
1/8 tsp cayenne pepper
2 cups chicken stock
1/4 lb pancetta or bacon
Preheat oven to 400 degrees F. Oil a baking sheet. Cut squash in half and remove seeds. Place cut-side down on baking sheet and roast until a knife goes through it easily. Allow to cool. While squash is roasting cut pancetta or bacon into small strips. Fry on low to medium-low heat until crispy. Place flesh of squash (not skin) in a large food processor (you may have to do this in batches). Add all the other ingredients except bacon. Buzz until smooth. Garnish with bacon. Serve.