Preheat oven to 350 °F. Carefully cut squash in half and remove seeds with a spoon. Lightly coat cut halves (or pieces) with olive oil and sprinkle liberally with Dryglaze seasoning. Place squash cut side down onto an aluminum foil lined baking sheet and bake for 30 minutes or until squash is fork tender. Remove from the oven and allow to cool a bit. Once cool enough to handle, use a spoon or knife to remove squash flesh from skin and discard the skin.
In a large pot, heat 3 tablespoons olive oil over medium-high heat. Add diced onion and celery and sauté, stirring occasionally, until translucent. Add the garlic and 2 tablespoons of Dryglaze seasoning and toast for 30 seconds to 1 minute to bloom aromatics.
Add cooked squash to soup pot along with 3 cups of stock. Bring to a boil, reduce heat, and simmer for 20 minutes.
Remove from heat. Using an immersion blender, blend on high until smooth. Soup will thicken as you blend, so add stock as needed to create the texture you desire. Add half and half or cream a few tablespoons at a time to create a silky, smooth texture. Add salt, pepper, and hot sauce to taste. In lieu of an immersion blender, place hot soup into a blender and continue recipe.