Directions:

1.  Butternut Squash Soup: Coat a large pan with olive oil, place on medium high heat. Add onions, carrot, celery and garlic. Saute for 7 to 8 minutes or until vegetables are soft. Add squash, potatoes and salt. Cook stirring frequently for 5 to 6 minutes. Add white wine and reduce by half, add stock, thyme and bay leaves. Squeeze the orange into soup and add both orange halves. Bring to a boil, reduce heat to low and simmer for 40 to 45 minutes or until squash is fork tender and beginning to fall a part. Remove orange halves from soup. Transfer to a food processor or blender. Process until smooth.
2.  For Service: Place slices of bread on work surface, spread mustard on each slice of bread. Place 1 slices of cheese on each slice of bread. Place 3 slices of bacon on top of cheese on 1 slice of bread. Place 4 to 6 apple slices on top of bacon. Close sandwich with top slice of bread. Preheat griddle to 325 degree. Spread melted butter on griddle, place sandwich on griddle for 1 to 3 minutes on each side or until golden brown. Cut diagonally and serve with 1 cup butternut squash.