Instructions: Toss squash and carrots together with 1 tablespoon oil and roast at 400 degrees until squash are tender, about 45 minutes. Remove skin from squash. Heat remaining oil in large saucepan or stockpot, and saute onion and pancetta until brown. Add squash and carrots. Add sake to pan and deglaze, scraping up any browned bits from pan bottom. Cook until most of liquid is gone. Add stock and cream and simmer uncovered about 1 hour. Carefully transfer to blender and puree. Strain through fine mesh strainer. Return soup to pot; heat until warm.

Note: Soup can be made a day ahead and stored in refrigerator, covered.

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