Butternut Squash Soup

Ingredients:
+ 1 butternut squash (3ish pounds), cut in half, seeds removed
+ 1 sweet yellow onion, chopped (I used shallot)
+ 3 T olive oil, plus extra to brush squash with
+ 2 cups chicken stock
+ 1 1/2 cups water
+ 1/2 packet of Hidden Valley Salad Dressing/Seasoning Mix
+ 1/2 cup half & half
+ bacon crumbles or roasted pumpkin seeds for garnish

Directions:
Preheat oven to 375 degrees F. Brush the squash halves with olive oil and place on a baking sheet, cut side down and bake for 40 minutes. Flip and bake for an additional 15 minutes, or until flesh is tender. Allow to cool enough to scoop out flesh and set aside. Meanwhile, in a large sauce pan, cook onion or shallot in olive oil over medium heat until tender and starting to turn golden, about 7 minutes. Add stock and water, and bring to a boil. Turn off heat. In large blender, blend together the stock mixture, the squash and the dressing and seasoning mix. Work in batches, pouring soup into sauce pan as you go, and work carefully in order not to burn yourself. Stir in half and half. Heat again before serving if needed, or serve immediately. Top with crumbled bacon or roasted pumpkin seeds, if desired.  *I served this soup with gourmet grilled cheese sandwiches, in particular the apple/sage/gruyère. Check out all the grilled cheese recipes HERE.

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