Roast the Butternut Squash:

Preheat the oven to 400°F (200°C). Place the butternut squash cubes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 25-30 minutes, or until the squash is tender and lightly caramelized.

Cook the Bacon:

While the squash roasts, cook the chopped bacon in a large pot over medium heat until crispy, about 5-7 minutes. Remove the bacon with a slotted spoon and set aside, leaving some of the rendered bacon fat in the pot.

Sauté the Vegetables:

In the same pot, add the diced onion and sauté for 4-5 minutes until softened. Add the minced garlic and cook for another minute until fragrant.

Make the Soup Base:

Add the roasted butternut squash to the pot with the onions and garlic. Stir in the chicken or vegetable broth, cinnamon, nutmeg, thyme, salt, and pepper. Bring the mixture to a simmer and cook for 10-15 minutes to allow the flavors to combine.

Blend the Soup:

Use an immersion blender to blend the soup until smooth and creamy. (If you don’t have an immersion blender, you can blend the soup in batches using a regular blender.)

Finish the Soup:

Stir in the heavy cream and maple syrup (if using) for added richness and sweetness. Let the soup simmer for another 5 minutes, adjusting seasoning as needed.

Serve:

Ladle the soup into bowls and top with crumbled crispy bacon and fresh thyme or parsley.