Grilled Squash and Chanterelle Soup

Went out to Whole Foods last week looking for some interesting grains.. working on that story, so there'll be more about that soon.
I got some Delicato and Carnival squash not deciding what i would do with it. We were making hot dogs and so I sliced them both across the center, removed the seeds and rubbed them with olive oil and salt and threw them on the grill.

I made a soup with the Delicato and some Chanterelle mushrooms

Grilled Squash and Chanterelle Soup (2 servings)

1 Delicato Squash (grilled).. flesh removed and chopped coarsely

1 thick slice pancetta, diced (or 2 tbsp diced pancetta or bacon) .. omit if vegetarian
1 medium leek, sliced thin
1-2 cloves garlic, crushed
1 tbsp olive oil
3-4 leaves sage, chopped fine

1 cup mushrooms (I used chanterelles)
1 can broth
1/4 cup half-n-half

1-2 tbsp blue cheese
1-2 tbsp toasted pine nuts

Heat pan with oil on a medium flame
Saute the pancetta, garlic, sage till pancetta browns.
Add leeks, saute till it gets soft, brown it if you like
Add sliced mushrooms, saute 2-3 min till they sweat.. add a pinch of salt.
Add the broth and let simmer on a low flame 10-15 min
Add squash, keep cooking.. you can mash some of the squash against the sides of the pan to thicken soup.
Add half-n-half.. simmer till it reaches desiered consistency.. I like soup to be chunky

Add a splash of olive oil or a dash of butter.
Divide into two bowls, garnish with blue cheese and toasted pine nuts.
Serve with toasted bread.

(The leftovers tasted better a day later !!!)