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1
Using a large, sharp knife, halve the squash lengthwise, and scoop out and discard the seeds and membranes.
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2
Cut each half lengthwise into 4 segments; using a vegetable peeler , peel the segments and then cut them into 3/4-inch cubes; set aside.
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3
Rinse chard and pat dry; cut off and discard the stalks; if the ribs on the leaves are more than a half-inch thick, cut them out and discard.
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4
Coarsely chop the chard to yield 4 loosely packed cups; save any extra for another use.
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5
In a big pot over medium heat, saute the bacon pieces until they are golden brown and crisp, about 3-4 minutes.
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6
Using a slotted spoon, remove the bacon and drain on paper towels.
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7
Pour off all but 2 tablespoons of the bacon drippings in the pot and return the pot to medium heat.
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8
When hot, add in the onions and stir/saute, until golden brown, about 3 minutes.
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9
Add in the stock and bring to a simmer; add in the squash and farfalle; cook until both the squash and pasta are tender, about 12-15 minutes, watching carefully, to prevent overcooking.
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10
Add in the chard and cook until it wilts, for 1-2 mintues.
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11
Taste and season with salt and cayenne pepper.
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12
To serve, ladle soup into 6 shallow soup bowls; pass bacon pieces and grated cheese separately in bowls; serve immediately.
