Preheat the oven to 375 degrees F.
Cut the top off a head of garlic (the pointy end, not the end with the furry looking roots), place on a piece of aluminum foil, and drizzle with a teaspoon or two of olive oil. Sprinkle with a little salt and pepper.
Wrap the foil around the garlic and place it in the oven on a baking tray. Roast until the garlic is a deep golden brown, about 1 hour 15 minutes to 1.5 hours.
Peel and cube the butternut squash. About 1 inch cubes but it needn't be perfect. Discard the seeds.
Toss with some olive oil and salt and pepper. Spread it out on a baking sheet lined with foil. You may need two trays. I put the garlic on the same tray as the squash.
Roast the squash for 45 minutes or until soft and getting a little bit of golden colour.
Dice the onion and heat 2 tbsp of olive oil in a large heavy-bottomed pot.
Sautee the onions in the oil until they are soft and getting a little colour on them.
Add the white wine and stir to pick up any bits of onion off the bottom of the pot. Let the alcohol evaporate a little bit and then add the chicken broth.
Add in the roasted butternut squash and the roasted garlic if it is golden brown enough. Just squeeze the soft garlic cloves into the pot.
Puree the soup using an immersion blender or a regular blender.
Stir in the creme fraiche or cream and serve with a pancetta crisp on top.
