Preheat oven to 400 degrees.
Toss 1-inch cubed butternut squash with olive oil and garlic in a large bowl, and season with salt and black pepper.
Arrange the coated squash on a baking sheet and roast in the preheated oven until squash is tender and lightly browned, 25 to 30 minutes. Let rest until cool.
Blend with cream in a blender. Add thyme, rosemary and steak seasoning to taste. In a separate bowl, combine honey, curry and diablo spice with a fork to make sure the spices are well-mixed.
Add nuts and raisins and mix.
Heat soup and pour into serving bowl.
Sprinkle nut and raisin mixture on the top with bacon bits and chives for garnish.