Soup and Broccoli for Lent

This soup was inspired by a soup served at both Stella! and Vizard's. If you omit the pork in both the soup and the broccoli, you have quite the Friday Lenten feast. Or if your palate is not constrained by the dictum of a global religious empire, than prepare as directed.

Take one butternut squash, half lengthwise. Scoop out seeds. Salt, pepper, olive oil. Place flesh side down on a baking sheet. Roast at 375 degrees for about 45 minutes or until flesh is soft. Scoop out flesh, place in blender, add warm water, or maybe some warmed cream; perhaps a nose of sweet butter. And puree until smooth. Taste, adjust seasonings. Place bread in oven.

Ladle into a warmed bowl, top with bacon, a drizzle of cream, parsley or chive, and a few splashes of cilantro oil. You can do this. Ohh, you don't have any cilantro oil? You Plebe!
Now at Stella! (their exclamation, not mine) they serve a version of this soup not only with bacon but with droplets of bittersweet chocolate. At Vizard's the soup is served in a shot glass. At Casa Blackened Out we serve this soup with some broccoli roasted with bacon, garlic, chili flakes, hot bread, and guilt. As Catholics, no meal is complete without the daily dose of guilt.
And since bacon is not from a hoofed animal, a vegetarian delight! That's right bacon is only found at the end of rainbows, so its safe for Lent, vegetarians, people of Hebrew faith, and your local Flat Earther.