Heat the bacon in a large stock pot over medium heat. Cook until almost crispy and all the fat is rendered. Stir in the honey and chipotle chili powder and cook for 1 to 2 more minutes. Remove the bacon with a slotted spoon and place it on a plate.

There should be enough bacon fat in the skillet, but if there isn’t, you can add a drizzle of olive oil.

Add the onions and garlic with a pinch of salt and pepper to the pot. Cook for 2 minutes. Add the squash cubes with another pinch of salt and pepper. Cook, stirring often, until the squash and onions are browned and get some color.

Add the stock. Bring the mixture to a boil then reduce it to a simmer and cover. Simmer for 10 to 15 minutes, until the squash is completely tender. As a note, this is when I will pop some popcorn and drizzle it with butter!

Carefully transfer it to a blender and puree until smooth. Pour it back into the pot. Stir in the cream. Taste and season with more salt, pepper and even chili powder as needed.

Ladle the soup into bowls. Top with the popcorn, chipotle bacon and sliced green onions. Serve!