1. Cook bacon in saucepot on medium heat until brown and crisp. Remove and drain on paper towels; crumble; set aside. Reserve drippings in pot.
2. Stir in garlic. Cook, stirring frequently, 1 minute. Stir in squash, broth, carrots, apple, thyme and bay leaves. Bring to a boil on medium-high heat; reduce heat to medium-low. Simmer, uncovered, 15 to 20 minutes or until vegetables are tender. Discard thyme and bay leaves.
3. Purée soup in batches. Return to pot; heat through.
4. Divide soup evenly between 6 bowls. Sprinkle with bacon and serve.
Nutritional information per serving: Calories 233; Total Fat 10g; Saturated Fat 3g;