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1
Bring a large pot of salted water to a boil.
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2
Using a small sharp knife, carefully cut a 2-inch circle around the stems of the squash and pull them out.
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3
Discard any seeds that cling to the tops; reserve the tops.
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4
Scoop out and discard the remaining seeds in-side the squash.
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5
Cook the squash and tops in the boiling water until the flesh is just tender when pierced, 10 to 15 minutes.
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6
Transfer to a bowl of ice water to cool, then drain upside down on paper towels
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7
Carefully scoop the flesh from each squash into a bowl, leaving a 1-inch-thick shell; do not pierce the squash, or they will leak.
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8
You should have about 4 cups of squash flesh; if necessary, scoop the flesh from the tops.
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9
In a large saucepan, cook the pancetta over moderately high heat, stirring frequently, until lightly browned, about 5 minutes.
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10
Transfer the pancetta to a plate.
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11
Add the onions to the saucepan and cook over low heat, stirring occasionally, until transparent, about 6 minutes.
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12
Add the Ham Stock and bring to a boil over high heat.
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13
Stir in the squash flesh and bring back to a boil.
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14
Transfer the soup to a blender or food processor and puree until smooth.
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15
Strain into the saucepan and season with salt and white pepper.
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16
If necessary, stir in a little hot water to thin the soup; keep warm.
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17
Preheat the oven to 350.
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18
Arrange the squash shells on a baking sheet and spread the pancetta alongside.
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19
Warm in the oven for about 5 minutes, or until the bowls are heated through.
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20
Set the squash shells on individual plates and ladle in the hot soup.
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21
Garnish with the pancetta and chives and serve with the squash lids on top of, or alongside, the shells.
