• Preheat oven to 400 degrees Fahrenheit.
• Cover a cookie sheet with aluminum foil. Cover the cut sides of the butternut squash with ½ tablespoon of olive oil. Sprinkle squash with ¼ teaspoon of salt, ½ teaspoon of black pepper, ⅛ teaspoon of thyme, and ½ teaspoon of sage. Place the squash cut-side down on the cookie sheet and bake for 30 – 45 minutes or until soft. Remove from the oven and allow it to cool.
• Place 1 ½ teaspoons of olive oil in a large soup pot over medium heat. Saute onions and garlic until soft and fragrant, about 3 to 4 minutes.
• Push the onions and peppers to one side and add chicken to the pot and add ¼ teaspoon salt, ½ teaspoon pepper, and red pepper flakes. Cook until the chicken is no longer pink inside and is cooked through, about 4-6 minutes. Remove the chicken from the pan and set aside.
• To the soup pot add the chicken stock, ½ cup coconut cream, ½ sour cream, ¼ teaspoon cumin, ¼ teaspoon nutmeg, and 1 tablespoon of honey. Cut the cooled squash into cubes and add to soup base. Bring to a simmer and let cook for 10-15 minutes.
• Remove the soup from the heat source and puree using an immersion blender. Season to taste. Add the diced chicken to the soup and stir.
• Scoop soup into bowls and top with cocout crema and bacon bits.

Mexican Crema

• Whisk sour cream and coconut cream tother in a mixing bowl until completely combined.
• Whisk in salt and lime juice. Set aside at room temperature for 2 hours or overnight to thicken.