Preheat oven to 375°F.

Line 2 large baking sheets with aluminum foil.

Brush squash flesh with 2 tablespoons of olive oil.

Place squash on prepared baking sheets, cut side down.

Roast squash until very tender, about 1 hour.

Cool for 20 minutes.

Remove seeds.

Scoop out 6 cups of squash pulp and transfer to a large bowl (reserve any remaining squash for another use).

Melt butter with remaining 2 tablespoons of olive oil in a heavy large pot over medium heat.

Add onions, cinnamon sticks, bay leaves, salt, and pepper.

Sauté until onions are soft, about 10 minutes.

Add Calvados and simmer until almost all of liquid evaporates, about 1 minute.

Discard cinnamon stick pieces and bay leaves.

Add mixture to squash in large bowl and stir to combine.

Working in batches, puree squash mixture in blender with chicken broth and evaporated milk until smooth.

Strain into same pot, pressing on solids in strainer to extract as much liquid as possible.

Mix sour cream, 1 tablespoon warm water, and ground cinnamon in a medium bowl to blend.

Bring soup to a simmer.

Ladle soup into bowls.

Garnish each with a dollop of cinnamon cream and serve.