Roast the Vegetables

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, combine butternut squash, diced onion, chopped red bell pepper, minced garlic, and diced bacon.
3. Drizzle with olive oil, season with salt and pepper, and toss to coat evenly.
4. Spread the mixture on a baking sheet in a single layer.
5. Roast for 25-30 minutes, stirring halfway through, until the vegetables are tender and caramelized.

2. Cook the Bacon

1. In a large stockpot or Dutch oven, cook 4 slices of diced bacon over medium heat until crispy (about 6-8 minutes).
2. Transfer the bacon to a paper towel-lined plate, leaving about 1-2 tablespoons of drippings in the pot.

3. Combine Ingredients

1. Add the roasted vegetable mixture and dried thyme to the pot with the bacon drippings.
2. Stir and cook for 1-2 minutes to combine flavors.
3. Pour in the chicken stock and bring the mixture to a boil.

4. Blend the Soup

1. Reduce the heat and simmer the soup for 5-10 minutes to let the flavors meld.
2. Using an immersion blender, puree the soup until smooth. Add more chicken stock if you prefer a thinner consistency.

5. Garnish and Serve

1. Ladle the soup into bowls and garnish with crispy bacon, crumbled goat cheese, and chopped fresh chives.
2. Serve immediately and enjoy!