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Acorn Squash and Lentil Soup

DIRECTIONS

In a large stockpot, heat the butter over medium heat. Add the onion, carrot, and celery, and sauté for 7 to 8 minutes. The vegetables should be soft but not browned.
Add them to the stockpot with 4 cups of chicken broth and the lentils. Bring to a boil, cover, lower the heat, and simmer for 1 hour.
Add the squash and 1/2 teaspoon dried thyme and simmer for 30 to 45 minutes, or until the squash and lentils are thoroughly cooked. Add the remaining cup of broth if the soup seems too thick. Season to taste with additional thyme, salt, and pepper.
To serve, ladle into warm soup bowls and garnish with the bacon.