Canadian Maple Squash soup

Slice butternut squash into rounds and peel each discarding seeds and peel. Place in large dutch oven with onion,ginger, carrots, lentils, spices and chicken broth. Bring to boil and simmer for 30 minutes until squash and lentils are cooked. Add cream cheese and maple syrup. Using an immersion blender process until creamy. May thin with milk or cream to thin. Sprinkle pancetta on each serving and drizzle with a little sour cream or yogurt for presentation.

To make this dairy free omit the cream cheese and milk for a healthier and delicious soup. For a vegan soup omit the pancetta.