Butternut Squash Soup

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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