Cook the bacon in a large stockpot over medium-high heat until crispy, about five minutes. Using a slotted spoon, remove the bacon to paper towels to drain then crumble into small pieces. Remove all but 2 tablespoons of the bacon drippings from the pot, add 4 tablespoons of butter, and melt over medium heat. Add the onion and red pepper flake and sauté, stirring occasionally, until the onion is soft and translucent, about 5 minutes.

Add the squash, maple syrup, sage, thyme, and chicken stock to the onions and bring to a boil. Reduce to a simmer and cook until the squash is very tender about twenty minutes or so. With an emersion blender or carefully in a standing blender puree the soup until smooth. Add in the remaining 4 tablespoons of butter and the half and half and stir until everything is combined. Season to taste with salt and pepper.

Ladle the soup into the bowls and garnish with the crumbled bacon and fresh chives.