-
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