Place the squash, cut side down, on a baking sheet. Cover with foil and roast until soft, about 40 minutes.
Put the potatoes on another baking sheet and toss with olive oil, salt and pepper. You can put these on another rack in the same oven, toss every 10 minutes until they are nicely browned and crisp.
While the potatoes and squash are roasting you can get started on the soup. In a large dutch oven or stock pot, fry the bacon pieces over high heat until crisp. Remove the bacon from the pot, leaving the fat.
Turn the burner down to medium and add the leeks, mushrooms and garlic, cook and stir till fragrant.
Add the broth and bring to a simmer.
Add the potatoes and scrape the meat out of the squash and add to the pot as well.
Add the cream and the salt and pepper to taste.
Recipe by Foods of Our Lives at https://www.foodsofourlives.com/2014/09/roasted-potato-and-squash-soup/