Late Summer Squash Soup

2 cups pureed baked squash

1 cup carmelized sweet onions

3 cloves roasted garlic

2 hot chilis, seeds removed

1 pimento pepper, seeds removed

½ cup diced pancetta

½ t hot paprika

¼ t dried thyme or 2 t chopped fresh thyme

1 T maple syrup

salt and pepper to taste

olive oil

milk or chicken broth

Bake the squash by cutting in half and removing seeds.  Brush lightly with olive oil and place cut side down in baking dish.  Roast garlic in tin foil with a little olive oil.  Slice onions thinly and sauté in a pan with a tablespoon or two of olive oil.  Sweat the onions until the sugars have nicely carmelized and the onions are a brown colour, about 20 minutes.  Be careful not to sear the onions, just slowly sauté until they are soft and the sugars have browned.

Put the baked squash, carmelized onions and roasted garlic in a food processor and puree until smooth.

In a pan finely dice the hot chilis, pimentos and pancetta.  Saute until the pancetta is crispy.  Add seasonings.

Add puree.  Thin with milk or chicken broth until it is the consistency you like.  Serve hot.  Garnish with chopped pimento, thyme or crème fraiche.  Serves 4-6.