Cut the top off the squash amd remove the seeds and fibrous inside. Place the entire squash on a baking tray and bake till soft, about 45 minutes depending on the size. Remove from the oven and let cool.
Meanwhile heat olive oil in a large saucepan and fry onion and garlic till soft. Remove the skin from the squash and add it to the saucepan. Add water, curry, paprika, salt and pepper. Simmer over very low heat till piping hot.
In a non greased frying pan fry the bacon rashers till they render their fat and they are crispy. Degrease on kitchen towel.
Stir cream cheese into soup and puree the soup till smooth. If the soup is too thick, add a little more water.
Season to taste and ladle into soup bowls. Sprinkle each bowl with some bacon and serve the rest alongside the soup.