On a sturdy work surface, take a serrated steak knife and score a circle in the top of the round loaf of bread, at least larg3e enough for a ladle to dip out the bisque with. Now with your fingers, scoop out interior bread, leaving at least 1 inch all around; set aside.
In med saucepan, add bacon and onions. Cook, over medium-high heat, until bacon has rendered all its fat and begins to crisp. Add the squash and cook 4-5 minutes until squash is almost tender, stirring frequently. Add the scallops and continue cooking until the scallops are just done, about 2-3 minutes longer. In a small bowl, melt 2 tablespoons butter in microwave. Whisk flour into melted melted butter until smooth; set aside.
Add cream to scallop mixture, stir to combine and bring up to scalding, stirring almost constantly. Add the butter/flour mixture and stir well until combined and cook until thickened, another minute. Remove from heat, season to taste and ladle into bread bowl. Serve as is with bread lid on.