Cut the squash in pieces to make it easier to handle. Cut each piece in half so the flesh is showing and remove the seeds.
Place the squash on a baking sheet, flesh side up and lightly salt. Roast in a 350F degree oven for about 1 ½ - 2 hours (or more if needed - it is almost impossible to over roast) until it's tender when pierced with a fork.
About an hour into roasting, add the red peppers to the sheet, skin side up. make sure the seeds and stem have been removed and the peppers have been halved.
Scoop the flesh of the squash out with a spoon and set aside along with the red peppers.
Heat the olive oil in a large pot (6-8 quart) over medium heat.
Add the onions and garlic and sauté until lightly browned, about 3-5 minutes.
Add the sherry and cook for 1 minute.
Add the squash, roasted red peppers, chicken broth, salt, pepper and paprika and stir. Let simmer for about 15 minutes.
Transfer the mixture to a blender, and blend in batches until smooth. You can also use an immersion blender if you have one for this step so you don't have to do any transferring.
Pour mixture back into the pot and bring to a light simmer.
Add the cream, nutmeg and salt to taste. Simmer for about 10 minutes.
Remove from heat and serve garnished with crème fraiche, pumpkin seeds (pepitas) and crumbled bacon.