Smoky Chicken and Corn Soup

Cook the bacon in a large pot or Dutch oven over medium heat until crispy. Use a slotted spoon to transfer the bacon to a paper towel-lined plate. Set aside.

In the same pot or Dutch oven, melt the butter with the bacon fat over medium heat. Add the onion and red bell pepper. Cook 10 to 12 minutes, until the vegetables are soft. Add the thyme, salt, pepper, butternut squash, and stock. Increase the heat to high, and bring the soup to a boil. Reduce the heat to medium-low. Cook, uncovered, until the squash softens, about 20 minutes. Add the corn, chicken, reserved bacon, 1 cup green onions, and ½ cup cilantro. Cook, uncovered, over medium-low heat for 20 minutes more.

Transfer half of the soup to a blender. Secure the lid on the blender, and remove the center piece to allow steam to escape. Place a clean towel over the opening, and purée 30 seconds. Return the pureed soup to the pot, and stir. (Alternatively, you can use an immersion blender to purée half of the soup directly in the pot.)

To serve, ladle the soup into bowls and top with the remaining green onion and cilantro. You can freeze any leftover and heat it up for another day.