Cook the bacon in a Dutch oven over medium heat until crisp. Remove the bacon from the pan, reserving 1 tablespoon of drippings (scoop out and discard the rest). Crumble the bacon and set aside.
Increase the heat to medium high. Add the onion, butternut squash, carrot, and ¼ teaspoon salt to the drippings in the pan; sauté 5 minutes, stirring occasionally. Add the garlic; sauté 2 minutes. Remove the mixture from pan and set aside.
Coat the pan with cooking spray. Add the chicken to the pan; sprinkle with ¼ teaspoon salt and ¼ teaspoon pepper. Sauté 6 minutes or until the chicken is browned and done. Stir in the vegetable mixture, chicken broth, bay leaves, remaining ½ teaspoon salt, and remaining ¼ teaspoon pepper; bring to a boil.
Add the quinoa to the pan; cover and simmer for 15 minutes. Add the kale, corn and thyme to the pan; simmer, uncovered, 5 minutes or until kale is tender. Discard the bay leaves. Ladle the soup into bowls and sprinkle with bacon.
Notes
If you are preparing this recipe as GLUTEN FREE, just be sure to use brands of bacon and chicken broth that are known to be GF.