Squash Corn Soup

The original recipe called for pumpkin, but I went with a butternut squash instead.

8 ears corn, shucked (or 4 cups frozen corn kernels)
2 tbsp vegetable
1 large onion, coarsely chopped
1/2 tsp salt
1/2 tsp freshly ground black pepper
2 cloves garlic, minced
1 tsp minced fresh ginger
1/2 tsp seeded and minced fresh hot chili
1/2 tsp ground cumin
4 cups diced, peeled and seeded squash
8 cups low sodium chicken stock
1 tsp finely grated lemon zest
2 tbsp lemon juice
3 tbsp finely chopped fresh coriander
4 slices cooked bacon

1. With a sturdy serrated knife, cut kernels from ears of corn.  Set corn kernels aside.
2. In a large dutch oven, heat oil over medium heat.  Add onion, salt and pepper.  Cook, stirring often, for 5 to 7 minutes or until onion is softened but not brown.  Add garlic, ginger, chili and cumin; cook, stirring for 1 minute or until fragrant.  Add squash to pot, stirring to coat with onion mixture.  Add stock and half of corn kernels.  Bring to boil over high heat.  Reduce heat to low; simmer, covered for 20 to 30 minutes until squash is very tender.  Remove pot from heat and let soup cool slightly.
3. In a blender (or with a hand blender) blend soup in batches until smooth (I don't like it completely smooth). Return soup to rinsed out pot; stir in remaining corn kernels.  Bring soup to a simmer over medium heat, stirring occasionally.  Simmer, covered, for 10 minutes or until corn kernels are tender.  Stir in lemon zest, juice and coriander.  Taste and add more salt and pepper if necessary.  Ladle into soup bowls and crumble bacon on top.