Tomato Soup with Squash and Kale

Name: Tomato Soup with Squash and Kale
Ingredients: 1/4 cup extra-virgin olive oil; 3 slices thick-cut bacon, finely chopped; 1 large onion, chopped; Kosher salt and freshly ground pepper; 4 cloves garlic, minced; 2 teaspoons chopped fresh thyme; 1 28-ounce can whole peeled San Marzano tomatoes, crushed by hand; 4 cups low-sodium chicken broth; 1 pound butternut squash (about 1/2 squash), peeled and cut into 1/2- to 3/4-inch pieces; 1 bunch kale, leaves chopped and tender stems finely chopped; 2 cups oyster crackers; 1 1/2 teaspoons paprika