Preheat oven to 375 degrees F. Halve squashes and scoop out seeds. Place squash halves, cut sides up on one rimmed baking pan, and garlic and onion on another rimmed baking pan. Drizzle everything with olive oil and sprinkle with salt and pepper.

Transfer both pans to oven. Roast garlic and onion 30 minutes or until onion is golden brown. Remove garlic and onion from oven.

Turn squash over and roast 30 minutes longer or until very tender. Let squash cool 10 minutes.

Scoop squash flesh out of skins and transfer flesh to blender. Remove garlic from skins and add garlic to blender. Add sage, broth, water, cumin, paprika, turmeric and roasted onion to blender. Blend until smooth.

Transfer squash mixture to large pot on stove and cook over medium heat 4 to 6 minutes or until warmed through, stirring occasionally.

Stir in half-and-half. If thinner consistency is desired, add additional water or broth in 2 tablespoon increments until desired consistency is achieved. Taste soup and season with additional salt if needed.

Serve soup garnished with bacon.