This is a particular favourite of Tracey's. This is a kind of thick soup in two parts - most unusual!
First, peel your Butternut Squash. I prefer to use a large and strong metal potato peeler - plastic or ceramic ones are just not tough enough. The overall effect is very much like trying to scrape off the surface of a melamine kitchen worktop!
Top and tail the peeled squash, halve and remove the pips and then chop into one inch cubes. (Use a big knife!) Chuck into a large pan with a knob of butter and some freshly-ground black pepper, and allow to simmer for 30 minutes until the squash is soft.
Cook slowly half a dozen slices of pancetta. I tend to do this on the griddle, over a low heat, using a heavy metal baking tray on top of the pancetta so that it keeps flat. You want to get the pancetta cooked very crispy, but still remain all in one piece.
Once the squash is cooked, tip the pan contents into a food processor and whizz up. Add a splash of double cream to make a smooth (and very orange-coloured!) goop.
Boil up a chicken stock cube and a vegetable stock cube with about a quarter-pint of water. Once it's boiling, add a quarter of a bottle of dry white wine. Boil quickly - so that the liquid reduces - for five minutes, then add a large handful of strong-flavoured grated cheddar cheese.
Stir the stock vigourously until all the cheese has blended with the stock. Add another splash of double cream to finish - this should form a thick and cheesey white sauce.
You can serve this dish in two ways. For a starter for a dinner party, divide the bright orange goop into four-to-six tall, narrow and heat-proof glasses - I use the glasses which came with the punch bowl. Pour the cheesy sauce over the top - you should see a clear line between the orange goop and the white sauce. Break the pancetta splaces in half and add two or three slices as decoration. Serve with long-handled spoons and slices of crusty bread.
Alternatively, for a light dinner for two, divide the butternut squash goop into two bowls, making a depression in the middle. Pour the cheesy sauce into the dip, decorate the dishes with the pancetta and serve.