1 large butternut squash, peeled, seeded and cubed
1/4 cup plus 2 tablespoons olive oil
Salt and pepper
2 sprigs fresh thyme
2 cloves garlic, roughly chopped
1 small onion, roughly chopped
1 large wedge pancetta or 2 strips bacon
1/2 cup dry white wine
2 cups vegetable stock
1 bay leaf
Serving suggestions: creme fraiche or sour cream; fresh bread
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