1️⃣ Roast the butternut squash:
Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper, and spread it evenly on a baking sheet. Roast for 25-30 minutes, turning once halfway through, until the squash is tender and golden brown.

2️⃣ Cook the turkey bacon:
While the squash is roasting, heat a large pot over medium heat. Add the chopped turkey bacon and cook until crispy, about 5-7 minutes. Remove the bacon and set aside on a paper towel-lined plate, leaving a small amount of the fat in the pot.

3️⃣ Sauté the aromatics:
In the same pot, add the diced onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for another minute until fragrant.

4️⃣ Add broth and roasted squash:
Once the squash is done roasting, add it to the pot along with the chicken or vegetable broth, thyme, and smoked paprika (if using). Bring the mixture to a simmer, then reduce the heat and let it cook for 10-12 minutes, allowing the flavors to blend.

5️⃣ Blend the soup:
Use an immersion blender to puree the soup until smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup in batches to a blender and blend until smooth. Return the soup to the pot.

6️⃣ Stir in cream and bacon:
Stir in the heavy cream and half of the cooked turkey bacon. Season the soup with salt and pepper to taste, and let it simmer for another 2-3 minutes to warm through.

7️⃣ Garnish and serve:
Ladle the soup into bowls, and garnish with the remaining crispy turkey bacon and chopped parsley or chives, if desired. Serve warm and enjoy!