Cook bacon over medium heat in large pot, flipping once, until brown and crisp, about 15 minutes. Drain on paper towels; discard fat from pot but do not wipe clean.

Melt butter in pot over medium heat. Cook onion, stirring occasionally, until softened and golden, about 15 minutes. Add squash, thyme,1 tablespoon salt, broth, and water; increase heat to high and bring

to a boil. Reduce heat, cover, and simmer until squash is tender,12 to 15 minutes. Discard thyme.

Working in batches, purée soup in a blender until very smooth. Return soup to pot and season with salt and pepper; cover to keep warm or reheat if necessary. Divide among heatproof glasses and garnish each glass with bacon.I opted to lay the bacon right on top of the soup with a few seeds I toasted and salted from the squash.

Bacon and soup can be made up to 3 days ahead, cooled completely, and stored in refrigerator in separate containers. Re-crisp bacon on a baking sheet in a pre- heated 300 ̊ oven, about 10 minutes, while reheating soup over low heat.

Serves 10-12