Acorn Squash with Maple Syrup Soup

Preheat oven to 450 degrees. Wrap whole squash in aluminum foil. Bake for 30 minutes - check for tenderness with knife. Continue to bake and check for tenderness at 10-minute intervals. When skin is tender, remove from oven and set aside to cool.

Once somewhat cooled (not too hot, but not too cool), cut in half and remove seeds. Then remove flesh and put it in separate bowl. If planning to use the squash itself as a bowl (as Master Chef Baruthio does in the show), cut the top off instead of cutting in half.

Chop bacon and let simmer in olive oil - add thyme. Stir in acorn squash flesh. Add salt & pepper. Add one cup beef stock (1 cup water, if prefered). Add cream. Let cook on medium in pan for 5-10 minutes.
Add to blender and mix until smooth (can also use a handheld immersion blender). When smooth, add butter and maple syrup. Blend until soup consistency.

Serve warm with a dollop of creme fraiche, a sprinkle of pepper, and some parsley.