Cut both squash into bite size pieces.

Add squash and onion to slow cooker along with the stock, water, cayenne, all spice, and dried sage.

Turn on low for 6 hours.

Once squash and onion are tender, take out of crock pot and place in medium bowl to cool. You want it to cool before placing into blender.

Puree squash and onion with a little bit of the chicken stock in blender. Place puree back into crock pot. Add in cream cheese and cream. Cook for 30-45 minutes on high until the cream cheese is fully incorporated

While waiting for the soup to finish cooking, fry a few slices of bacon. The bacon adds a savory/salty note that the soup needs. Place on paper towel to get off all the excess oil.

Ladle soup into bowls. Cut up bacon into bite size pieces and add to the soup. Top with a few fresh sage leaves for garnish.