Preheat oven to 400˚F. Place squash cut sides up on a rimmed baking sheet. Add 1 Tbsp of butter to each squash half and season with salt and pepper. Roast for 30-35 minutes, or until fork tender (if you have a thicker squash it may take a little longer).

In the same oven, on a lower rack, bake the bacon. Line a rimmed baking sheet with aluminum foil. Add the bacon slices to the pan and bake until crispy, approximately 15 to 20 minutes, depending on the thickness of your bacon. Remove bacon from oven and roughly chop. Set bacon aside for garnish. Set aside bacon fat in a small bowl.

When the squash is cooked through, scoop the flesh out of the skin and add the roasted squash to a blender or to the bowl of a food processor. Depeding on the size of your appliance, you may need to work in batches. Puree until smooth and set aside.

Heat olive oil in a small sauté pan over medium-high heat. When hot, add the onion and garlic. Sauté until the onion is soft and tender, approximately 3 to 4 minutes. Remove from heat and add to the bowl of the blender or food processor with the butternut squash puree. Add in the dried thyme, chicken stock and coconut milk. Puree until the soup is smooth. Season with salt and pepper to taste. Keep warm.

Get out that bacon fat again! If it has solidified, simply melt it in the microwave again. Dip the pieces of French bread in the bacon grease and place on a clean baking sheet. Toast under the broiler for approximately 1 to 1 ½ minutes, turning halfway through and removing when golden brown.

Serve the soup with bacon croutons, chopped bacon and chives.