Butternut Squash Soup With Crisp Pancetta

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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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