Butternut Squash Soup

Directions

Preheat the oven to 400°F. In a large, oven-proof Dutch oven, toss together the butternut squash, shallot, olive oil, maple syrup, sage, cayenne, cinnamon, and salt and pepper. Roast until the squash is tender, about 45 minutes. Transfer the roasted squash and all the liquid to a blender and puree until smooth. Return the puree to the Dutch oven and stir in the coconut cream and butter. Simmer the soup until warmed through. Meanwhile, in a small pan, cook the pancetta until crispy. Remove from the pan and drain any excess oil. Divide the soup into bowls and garnish with pancetta.