Preheat oven to 400°F (200°C). Cut butternut squash in half, scoop out seeds, and place cut-side up on a baking sheet.

Cook bacon in a skillet over medium heat until crispy. Transfer to a paper towel-lined plate.

Roast butternut squash for 30-40 minutes, or until tender.

While squash is roasting, heat chicken stock in a large pot.

Scoop out roasted squash and add to the pot with chicken stock, thyme, sage, and nutmeg.

Use an immersion blender or hand mixer to puree the mixture until smooth.

Stir in heavy cream and heat through.

Serve topped with fresh chives and crumbled bacon.