Butternut Squash-Apple Soup with Bacon

In a large, heavy-bottomed pot, heat olive oil over medium-high heat. Add onion, garlic, butternut squash, and apple and sauté for 8 minutes, stirring occasionally, or until beginning to soften. Stir in cinnamon, nutmeg, coriander, ginger, curry, cumin, and cloves and sauté for another minute. Season with salt and pepper. Add in vegetable stock and thyme springs. Bring to a boil; reduce heat to low and simmer, partially-covered, for 20 minutes. Remove thyme sprigs. While soup is simmering, sauté bacon in a skillet over medium heat until crisp and brown, about 6 minutes. Remove to a paper towel-lined plate. If you have an immersion blender, puree soup in pot until smooth. Otherwise, puree soup in a blender, working in batches, until smooth. (NOTE: When pureeing hot liquids in a blender, make sure to put a folded towel over lid and hold firmly down while blending.) Season with salt and pepper. Serve soup in bowls, garnished with a dollop of sour cream (or yogurt), crumbled bacon, and parsley.