4 slices bacon, chopped
1 stick butter
1 large onion, chopped
1 large butternut squash, seeded and chopped into 1-inch pieces
1/2 cup maple syrup
2 tbsp lemon juice, plus more as needed
1 tsp ground cinnamon
1 tsp ground nutmeg
4 cups chicken stock
salt and pepper to taste
toasted sliced baguette for serving
Cook the bacon in a large pot over medium-high until crisp.
Using a slotted spoon, transfer bacon to a plate lined with paper towels to drain.
Drain all but 2 tbsp of the bacon fat from the pot.
Add 1/2 stick of butter, and melt over medium heat.
Add onion and saute until soft and translucent.
Add the squash, maple syrup, lemon juice, cinnamon, nutmeg, and chicken stock.
Bring to a boil, then reduce to a simmer and cook until the squash is tender, about 20 minutes.
Puree the soup and remaining 1/2 stick of butter until smooth, using a blender or immersion blender.
Return the soup to the pot and reduce until you're happy with the consistency.
Season with additional lemon juice, salt, and pepper to taste.
Ladle soup into bowls, top with bacon, and serve with toasted baguette slices.