Preheat oven to 375 F.
Toss cubed butternut squash (24 Ounces), onions (1 diced), salt (1 teaspoon), and pepper (1/2 teaspoon) in oil (2 tablespoons).
Spread the veggies in an even layer on a rimmed baking sheet.
Drape pieces of bacon (4 pieces) over the top of your veggies.
Bake in preheated oven for 45 minutes. You'll know they're done baking once the veggies are soft and start to brown, and the bacon is fully cooked.
Meanwhile, In a large stockpot, add the remaining veggie oil (1 tablespoon) along with minced garlic (2 cloves) and chopped sage (2 tablespoons). Heat over medium. Saute until fragrant, about 1-2 minutes.
Add vegetable broth (1 cup). Once the broth is heated through, remove soup from heat and add the baked veggies and bacon.
Use a stick blender to blend all the ingredients together. Or, place ingredients in a blender (easier!). Blend until smooth.
Scoop the soup into bowls and top with additional bacon crumbles, a dollop of Greek yogurt or chopped sage. Enjoy!