Pancetta and squash soup

1 onion, chopped
Pinch dried chilli flakes
2 tbsp veg oil
Salt
Pepper
1 Butternut squash
150g smoked pancetta cubes
Cooked pasta/chickpeas/both (optional)

Sweat onion well in oil with chilli and salt until soft.

Add pancetta.  Turn up heat and cook until pancetta/onion are golden/brown in places.

Add squash in cubes (not an expert but sectioning squash into 1 inch discs then cutting off skin with a knife around each one works ok).

Sweat 5 mins.  Add water to cover perhaps 1-2 inches above squash.  Cook gently 30mins or longer.  Allow to cool.  Blend.  Add pasta/chickpeas.  If adding canned chickpeas cook for another 5 mins with them in there.

Recipe copying a dish from Get Foccacia in Crown Passage (London).