Roasted Butternut Squash Soup with Bacon

This was fantastic.  Layers of flavors.

6 pounds butternut squash
6 T. unsalted butter
Coarse salt and freshly ground black pepper
8 slices bacon
2 T. olive oil
1 Lg. Spanish onion, cut into small dices
3 thyme sprigs
1 bay leaf
1 1/2 qts. chicken stock
2 T. heavy cream

Preheat oven to 400 degrees. Cut butternut squash in halve lengthwise. Scoop out and discard seeds.  Place squash halves cut side up on a rimmed baking sheet.  Divide butter among hollowed-out seed cavities and generously season the squash with salt and pepper.  Lay 2-3 strips of bacon lengthwise on  each half.  Roast, basting a few times by scooping the butter out of the cavity and spooning it over the bacon and squash, until squash is tender and easily pierced by a sharp knife, 35-40 mins.

Remove baking sheet from oven. Transfer bacon to paper towel to drain. Crumble when cooled. When squash has cooled slightly, scoop out flesh and set aside.

Heat the olive oil in large heavy-bottomed pot over med-high heat until hot but not smoking.  Add onion and season with salt and pepper.  Cook, stirring until softened but not browned, about 5 mins. Stir in the thyme sprigs and bay leaf and then add squash.  Cook, stirring to integrate flavors and keep squash from scorching.  1-2 mins.

Add the stock to the pot, stirring to incorporate, and bring to a boil over high heat. Lower the heat and simmer for 15 mins.

Use tongs to remove and discard thyme sprigs and bay leafs.  Transfer soup to a food processor or blender.  Add the cream and process for a few minutes until thick and cream. Careful not to overblend or the soup will be thin.  Serve  with bacon crumbled on top.  If not eating immediately, it will be good refrigerated for a few days or frozen for up to a month.

Notes from My test kitchen:
I turned my oven to broil when the squash was soft to crisp up my bacon.