Preheat the oven to 400°F and line a baking sheet with parchment paper.

Place the squash cubes in a large bowl and toss with the olive oil, arrange in one layer on the baking sheet and season with salt and pepper. 

Transfer to the oven and roast the squash until they are tender and lightly caramelized, about 30-35 minutes.  Remove from the oven and set aside.

In a 6 qt. Dutch oven or large soup pot, cook the bacon over medium heat until crisp, transfer to a paper towel-lined plate to drain. When cool, crumble the bacon and reserve for the soup topping. 

Pour off the all but 2 tablespoons of the bacon drippings and add the chopped onion and cook until they are soft. Stir in the garlic and ginger and cook until the garlic is fragrant, about 30 seconds. Do not allow the garlic to brown.  

Add the white wine and cook for 1 minute to burn off the alcohol, then add the roasted squash, powdered ginger, thyme leaves and the chicken broth.

Off the heat and working in batches with a standard blender or an immersion stick blender, process the soup to a smooth purée.

Return the soup to the heat set at medium and bring the soup to a boil, stirring frequently. 

Reduce the heat to low and simmer the soup for 10 minutes.  Stir in the cream and add additional chicken broth to adjust the soup’s consistency if desired.

Ladle the soup into bowls and garnish each serving with crumbled bacon, thyme leaves and course ground black pepper.