My goal was to bring out the nutty and buttery taste of squash and to avoid making it any sweeter than it already is.  This soup was nice in front of a garlicky roasted chicken.
3 or 4 pounds of butternut squash
1/2 pound of sliced bacon, only mildly smokey
1 quart of chicken stock
butter
salt and pepper

1. Preheat oven to 400F. Cut the squash lengthwise in half or into 3 pieces if extra large. Scoop out seed and pulp. (optional: separate the seeds from the pulp, salt them and roast in a single layer until browning starts, about 12 minutes)
2. Cover the cut side of squash slices with bacon (use more slices than the picture shows), put a dollop of butter in the seed cavities and place on cookie sheet or pizza pan. Roast for 40 to 60 minutes, until you see the start of color change on the surface of the squash. Squash should be tender and easily scooped.
3. Remove bacon slices and set aside for garnish. Scoop the insides of the squash out to a 4-quart stock pan and add half the chicken stock. Discard skins to your compost pile. Puree with an immersion blender. Over low heat, stir in more of the stock until you like the consistency of the soup. Salt and pepper to taste.
4. Ladle into bowls. Top with bacon and serve with the roasted seeds on the side.

My squash was huge so I cut in lengthwise in thirds, about 1 to 1-1/2″ thick each. The middle section did really and absorbed some of the bacon fat from both cut sides. I really liked the toasted seeds but they were a bit small and chewy to add directly to the soup (as a topping), better to know where they are when you are eating than to choke on one.

I would like to try grinding the toasted seeds to a nut-butter and adding that to the soup because the flavor of the toasted seeds really extends and enhances the roasty, nutty flavor that this soup has.  I might also try chicken stock that has more roasted garlic in it.