3 thin slices of lardo (or lardons, or pancetta, or even bacon), cut into small cubes
2 cloves of garlic, minced
1 small shallot
1 butternut squash, peeled, and roasted until soft
2 cups chicken stock
1 cup milk (I prefer goat)
1 Tbsp soy sauce
1 Tbsp toasted sesame oil
1/2 tsp cinnamon
1/2 tsp ginger
1/2 tsp turmeric
salt & pepper to taste
Preheat a three quart dutch oven. Cook the cubed lardo until it gives up its fat, then add the shallots, turmeric, and garlic, and cook lightly. Add the cubed squash and cook for about three minutes, then add the cinnamon, ginger, soy sauce, sesame oil, and chicken stock. Blend with a stick blender (or in a conventional blender) until smooth. Add the milk, salt, and pepper, mix thoroughly, bring back to a simmer, and serve.
I would recommend topping the soup with toasted walnuts or with crumbled bacon.
Or alternately, add cubed tofu and tender greens like tatsoi or bak choy about 2 minutes before you serve, so that they just heat all the way through.