Preheat the oven to 375°F. Line a baking sheet with parchment paper.

Cut the butternut squash in half lengthwise, then into quarters. Scoop out the fibers and seeds and reserve.

In a large pot over medium-low heat, melt 4 tablespoons of the butter. Add the onion and reserved squash fibers and seeds and cook, stirring occasionally, until fragrant and the butter turns golden, 8 to 10 minutes. Add the water and bring to a boil, then reduce to a simmer. Insert a steamer basket into the pot and place the squash, cut side down, in the basket. Cover and steam until the squash is tender, about 30 minutes. 

Meanwhile, in a small saucepan, combine the remaining 1 tablespoon butter, the apple, brown sugar, cinnamon, chile powder and sea salt and cook, stirring occasionally, until bubbly. Transfer to the prepared baking sheet and spread the apples in a single layer. Bake until the apples are lightly caramelized. Do not let them brown or dry out. Set aside. 

Cook the bacon until crisp. An easy and hassle-free way is to lay the slices in a single layer on a parchment-lined baking sheet, season with cracked black pepper and a little maple syrup and roast in a 400°F oven to your desired level of doneness. Check after about 10 minutes; it doesn't take long for the bacon to become crisp. When cool, chop or crumble the bacon and set aside for garnish. 

When the squash is tender, transfer it to a plate and let cool. Strain the steaming liquid into a bowl, discarding the solids, and return the liquid to the pot. Scrape the flesh from the squash into the pot. 

Using an immersion blender, puree the soup directly in the pot. Alternatively, working in batches, transfer the soup to a blender and puree until smooth. Note: The steam released from hot soup while blending can cause the blender lid to pop off, a mess in your kitchen and possibly burns. To allow steam to escape while blending, hold the lid slightly open or remove the small cap (used for pouring) and cover with a kitchen towel. 

Stir the cream into the soup and heat over medium-low heat. 

Divide the apples evenly among 6 bowls and ladle in the soup. Garnish each with a bit of crumbled bacon and chopped chives and serve.

Notes: To store the soup, let it cool to room temperature, then transfer to an airtight container and refrigerate for up to 3 days, or freeze for up to 1 month.

For a vegetarian dish, skip the bacon and substitute toasted pumpkin seeds for a little crunch. Toss 1/2 cup raw pumpkin seeds with 1/4 teaspoon olive oil or spray oil, then spread in a single layer on a parchment-lined baking sheet. Sprinkle with 1/4 teaspoon cinnamon, a dash of ground ancho chile or New Mexico chile powder, and a pinch of salt and pepper. Roast in a 375°F oven until lightly toasted and fragrant, about 8 minutes.