Butternut Squash Soup

From here.

6 slices of bacon (sometimes I do, sometimes I don't)
1 tbsp butter
1 sweet onion, chopped (about 3 cups)
2 1/2 pounds butternut squash, peeled, halved, seeded, and cut into 1 inch pieces (about 6 cups)
3 sprigs time (I use 1/4 to 1/2 tsp dried)
coarse salt and freshly ground pepper
1 3/4 c. chicken broth
1 3/4 c. water

Cook bacon. Melt butter in pot over medium heat. Cook onion, stirring occasionally until softened and golden, about 15 minutes. Add squash, thyme, 1 tablespoon salt, broth, and water; increase heat to high and bring to a boil. Reduce heat, cover, and simmer until squash is tender, about 12 to 15 minutes. Discard thyme.

Working in batches, puree soup in a blender until very smooth. Return soup to pot and season with salt and pepper; cover to keep warm or reheat if necessary.