Squash Soup with Wild Mushrooms | Lucy Waverman's Kitchen

Ingredients

• 2 tablespoons olive oil
• 1 butternut squash cut in half, about 2 pounds (1 kilogram)
• 1 cup onion, chopped
• 1 teaspoon garlic, chopped
• 2 teaspoons fresh thyme, chopped
• 1 teaspoon fresh sage, chopped
• Pinch cayenne
• 5 cups chicken stock
• ¼ cup whipping cream
• Salt and freshly ground pepper
• 1 tablespoon olive oil
• 2 ounces (60 grams) pancetta or regular bacon, about 2 slices
• 4 ounces (115 grams) chanterelles, torn into pieces
• 8 sage leaves, fried in a little oil until crispy