"Heat a heavy-based pan with the olive oil and butter, then add the onions, bay leaves and a generous pinch of salt and pepper. Stir well, then cover the pan with a lid and cook over a low heat for 5-7 minutes until the onions begin to soften.Meanwhile, bring the stock to a simmer in another saucepan. Add the curry powder to the onions and stir for another minute. Tip in the squash and add a little more oil to prevent the squash from scorching too quickly. When you add the butternut squash, add the apples at the same time with a pinch of castor sugar to bring out the fragrance and extra flavours hidden in the soup. (It will also give the finished soup a velvety texture.) Cook for about 10-12 minutes over medium heat, stirring occasionally, until the squash is tender and lightly caramelized.Pour in just enough hot stock to cover the vegetables and gently simmer for another 5-10 minutes. Meanwhile, lay the pancetta in a single layer in a hot nonstick frying pan. Fry over medium heat until golden-brown and crisp. Turn over to cook the other side. Drain on kitchen paper and allow to cool slightly.Fish out and discard the bay leaves. In batches, purée the soup in a food processor or liquidiser until smooth. Return the soup to the pan to reheat. Taste and adjust the seasoning. Ladle the soup into warm bowls and garnish with some chopped coriander and a slice of crispy pancetta on top.Now, that wasn’t too hard, was it?"