For a first course for friends this weekend, I made this "portable" soup, though most didn't want to take advantage of its portability. I think the spice combo worked well, especially with the accoutrement's.
1/2 a large, cleaned butternut squash
1 shallot, chopped
1 quart of chicken stock
2 slices of panchetta
2 tbsp butter
1/4 tsp cumin
1/2 tsp sriracha
Roast 2 slices of panchetta on butter. Remove the panchetta when it's starting to brown, add in the shallots. Lower the heat and bring the shallots to a translucent color, stir in the quartered potatoes and butternut squash cut into chunks. Pour in the stock to cover, and cook on medium heat until butternut is totally soft.
Blend with salt, pepper to taste and cumin. Add in more chicken stock to get to the right consistency, and whisk in the sriracha well.
Serve with balsamic glaze, crisped onions and pumpkin seeds.