2 pancetta (or Canadian bacon) slices, minced
1/2 stick butter (or equivalent in margarine)
1 large red onion, chopped
3 large cloves garlic, minced
1 medium butternut squash, peeled, seeded and cubed (yielding @ 6 cups)
3 granny smith apples, peeled, seeded and cubed (yielding @ 2-3 cups)
1/4 tsp ground allspice
1/4 tsp ground black pepper
1/4 tsp ground ginger
1/4 tsp ground coriander
1/4 tsp curry powder
1/4 tsp red pepper flakes
1/4 tsp ground cinnamon
2 cups half & half cream (fat free)
salt & pepper to taste

In a large skillet over high heat, stir pancetta until tender, add butter (or margarine), garlic, onions - saute until translucent with a glaze then add squash, apples - stir quickly for a minute. Pour broth in, stir and season with allspice, pepper, ginger, coriander curry, red pepper flakes, cinnamon and salt - stir in and turn down heat, cover and allow to cook for 20 minutes, stirring occasionally. Add cream and cook for 2 minutes. Ladle into a blender and puree until smooth. Serve immediately. Serves 6-10.