ACORN SQUASH SOUP

4 ½ lbs acorn squash washed and cut
1 tsp dry thyme
½ cup chopped onion
5 cups chicken broth
¼ cup butter
½ cup sour cream
2 tbsp dried chives
8 slices bacon – fried, crisp & crumbled

Place squash cut side down and bake until tender, about 40 minutes. Let cool slightly and scoop out flesh with a spoon. Meanwhile, in a large skillet melt butter over low heat and add onions, thyme and chives. Cook and stir continuously until soft, then stir in stock and squash. In small batches, place in blender and puree until smooth. Pour back into pan and season with salt and pepper. Serve with a dollop of sour cream and crumbled bacon.