Cut squash in half and remove the seeds. Peel and cut into chunks, put onto a baking try and bake for 30-40 minutes until tender. Allow to cool.
Put the butter in a saucepan with carrots, celery, onions and garlic and sweat until soft. Stir in the flour. Add the butternut squash, lardons – reserving some for garnish -, thyme and stock, bring to boil. Lower the heat and simmer for 30 minutes.
Pureé the soup until smooth in a blender and season to taste.
Heat a frying pan and fry the remaining lardons until crisp.
Place the soup in bowls and top with crispy bacon lardons and a little chopped parsley.