Preheat Oven To 375ºF

Cut the tip off the squash and cut in half lengthwise and peel the halves. Scoop out the seeds and stringy bits with an ice cream scooper. Cut into 1 inch cubes.

Lay out squash on baking sheets (you might need 2). Drizzle with olive oil, sprinkle with 4 tbsp thyme leaves (if using two pans divide equally, 2 and 2), salt, and freshly ground black pepper. Place bacon in the empty spots of the pan. Put it in the oven and roast for 45 minutes. Remove from oven and let cool.

Place 1 jalapeño in a small rimmed baking pan.

Cover with extra-virgin olive oil and place in the oven for 30 minutes.

Heat oil a large heavy bottomed pot over medium heat.

Add the onion, and sauté until soft. Cook until softened (about 3-5 minutes).

Add the garlic, tarragon, nutmeg, and remaining tablespoon of thyme and cook until fragrant (1 minute).

Add the squash into the pot, making sure you scrape up any of the brown bits on the pan.

Add 4 cups of chicken stock and then purée everything with an immersion blender until smooth.

Add the cream and stir.

Turn it down to low, cover, and simmer until the pepper is done roasting.

Serve in bowls with chopped pistachio in the center and the chili oil on the side to let your guests determine the heat themselves.