Wash and dry produce.  Adjust rack to middle position and preheat oven to 425 degrees.

Halve, peel, and dice onion into 1/4-inch pieces. Halve ciabatta (as if you were making a sandwich).

Arrange bacon in a single layer on a baking sheet. Roast on middle rack until bacon is crispy, 15-20 minutes. Transfer to a paper towel-lined plate; once cooled, roughly chop into bite-size pieces.

Heat a large drizzle of olive oil in a small pan over medium-high heat. Add sage leaves and fry until crisp and the oil has stopped sizzling, 45-60 seconds. Transfer to a paper towel-lined plate and sprinkle with a pinch of salt.

Heat a large drizzle of olive oil in a large pot over medium-high heat. Add onion, butternut squash, salt and pepper; cook, stirring occasionally, until the vegetables have slightly browned and softened, 6-8 minutes.

Lower heat to medium. Add coconut milk, stock concentrate, maple syrup, half the garlic powder, 1/4 tsp of nutmeg (1/2 tsp for 4), 1 3/4 cup water (3 cup for 4), salt and pepper. Let simmer, until vegetables are fork-tender and mixture has slightly thickened, 5-7 minutes

Using an immersion blender, blend mixture until the soup is smooth, 2-4 minutes. (Add splashes of water if the soup is too thick). Lower heat to medium-low and add 1 TBSP butter (2 TBSP for 4). Simmer, stirring occasionally, until butter is incorporated and soup has thickened, 1-2 minutes. Remove from heat. Taste and season with salt and pepper.

Meanwhile, in a small, microwave-safe bowl, combine remaining garlic powder and 2 TBSP butter (6 TBSP for 4 servings). Microwave until butter melts, 30 seconds.

Toast ciabatta halves, then spread cut sides with garlic butter. Halve each piece on a diagonal.

Divide soup between bowls. Crumbled fried sage over top. Top with bacon and serve with garlic bread on the side.