Fry up the bacon in a soup pot. When it’s done, remove the bacon and drain. Pour off 1 tablespoon of the fat into a medium-sized frying pan, leaving the rest in the pot. You should have enough to coat the bottom of the pan. Fry up the onions in the bacon fat until they are translucent. Add the garlic and cook gently for 2 minutes or until it is fragrant. Add a few pinches of salt and a few turns of the pepper mill. Add the squash and water, bring to a boil and lower the heat to a simmer. Cook until the squash is very soft, about 20-30 minutes. Puree the soup until very smooth, preferably with a stick blender that can go directly in the pot. (If you do not have a hand blender, be very careful when using a blender in a stand, especially if the broth is still hot. Do not fill the stand blender more than half full and use a towel on the top to cover the lid in case it sprays out). In the frying pan over medium heat, with the grease leftover, brown the bread to make your croutons, turning occasionally to coat and brown on all sides. Remove from heat. Divide the soup into bowls, garnish with the croutons and fresh thyme.