Butternut Squash Soup

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  • Level: Easy
  • Total: 1 hr 15 min
  • Prep: 1 hr 15 min
  • Yield: 6 servings
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1 butternut squash (2-3 pounds), cut in half, seeds removed

1 yellow onion, chopped

3 T olive oil, plus more for brushing squash

2 cups chicken or vegetable stock

1 1/2 cups water

1/2 packet Hidden Valley® Salad Dressing and Seasoning Mix

1/2 cup half and half

Crumbled crisply cooked bacon, for garnish (optional)

Salt and pepper


  1. 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 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, if desired.;