Dirty Pots & Pans

Preheat oven to 350
Cut squash in half length-wise and remove seeds
Place on baking sheet face down
Bake until soft and golden brown, remove from oven and allow to cool.
Once cooled, spoon out squash meat and put in a large pot.
In a large skillet or dutch oven, add butter and onions. Cook until onions are translucent.
Add onions to the pot with the squash and stir in hot water.
Cover and cook for about 25 minutes.
Using a food processor add the soup in batches and puree it. Return to large pot.
Slowly stir in heavy cream and simmer.
Garnish with sour cream and serve!