• Preheat the oven to 400 degrees.
• Add aluminum foil to a baking sheet. Grab the cut butter squash and put 1/2 T of oil on the cut sides. Then sprinkle on 1/4 tsp of salt, 1/2 tsp of black pepper, 1/8 tsp of thyme, and 1/2 tsp of sage.
• Put the squash face down on the baking sheet.
• Bake for 30-45 minutes. Let cool.
• Cut the chicken into cubes. Put 1/2 T of olive oil into a large soup pot on medium heat.
• Saute the diced onions and garlic. This will take about 4 minutes.
• Add the cubed chicken into the soup pot and also add 1/4 tsp salt, 1/2 tsp black pepper, and 1/8 tsp of red pepper flakes.
• Cook the chicken all the way through, about 4-6 minutes, and then take the chicken out of the pot but leave the garlic and onions.
• Remove the peel off the baked squash and cut the squash into cubes. Add the squash to the soup pan with 4 cups of chicken stock, 1/2 cup coconut cream, 1/2 cup sour cream, 1/4 tsp cumin, 1/4 tsp nutmeg, and 1 T of honey.
• Let the soup simmer and cook for 10-15 minutes. Take off the heat.
• Puree the soup with an immersion blender or blender. Add more seasonings if needed.
• Add the diced cooked chicken to the soup. Put on a dollop of the coconut crema. Add bacon bits on top.

Coconut Crema Directions:

• Whish the coconut cream and sour cream in a bowl.
• Add 3/4 tsp salt and 1/4 tsp lime juice. Whisk to combine. Set aside at room temperature for 2 hours or overnight to thicken.
• Add to the soup as a topping.