Put the bacon in a large heavy pot over medium-high heat and cook, stirring occasionally, until browned and crispy, about 5 minutes. Scoop out with a slotted spoon and set aside for topping, leaving all the drippings in the pot. If you have less than a scant 1/4 cup drippings, add a bit of vegetable oil to the pan. Reduce the heat to medium. Add the onion and cook, stirring occasionally, until soft and lightly caramelized, 7 to 8 minutes. Add the squash and 1 teaspoon salt and toss to coat well in the onion mixture. Add the chicken broth and 1 cup water and bring to a boil over high heat. Reduce the heat to medium, cover and cook, stirring occasionally, until the squash is very tender, about 20 minutes. Transfer the mixture to a blender in batches and puree until smooth. (Don’t fill the blender more than halfway since the soup is hot!) Pour the pureed soup back into the pot when it’s done. Finally, add the heavy cream, maple syrup and 1/2 teaspoon salt to the soup, then stir it around and let it simmer for 5 more minutes. Give it a taste and add more salt to your liking. Top with the bacon.