Roasted butternut squash soup

Preheat oven to 400.
Place squash cut side down in a baking sheet filled with 1/2 cup of water. Put the baking sheet on the bottom oven rack.
In a separate baking sheet place the carrots, celery, onions and garlic. Add some salt and pepper and drizzle some EVOO; mix well.
Put the baking sheet on the upper rack.
Allow to bake for about 40 minutes. Stir the vegetables a few times while they are cooking so to prevent them from sticking.
Using a large spoon, scrape squash into a food processor; discard peel.
Add in the roasted veggies, 1 1/2 cups vegetable broth, salt, pepper, and thyme. Puree until smooth. Set aside.
In a heavy saucepan add in the bacon and green onions. Cook until crispy. Remove half of the mixture and set it aside.
Transfer the squash mixture into the saucepan.
Mix in the plain yogurt and enough broth (about 1 1/2 to 2 cups) to reach a desired consistency.
Stir soup over medium heat until heated through.
Season to taste with salt and pepper.
Ladle soup into bowls.
Top with the rest of the bacon and green onions.