Butternut Squash Soup with Bacon
2 slices bacon
1/2 cup onion, finely chopped
1 large leek, white and pale green parts only, washed well and finely chopped
1 large clove garlic, minced
1/2 bay leaf
3 cups butternut squash cut into 1-inch pieces
1 medium Granny Smith apple, peeled, cored, and chopped
2 cups chicken broth
1/2 cup water
2 tablespoons sour cream, plus extra for serving
Cook bacon in Sun Oven until crisp. Reserve 1 1/2 tablespoons of the bacon fat. Crumble bacon. (Click here to see how to cook bacon in the Sun Oven.) Leave Sun Oven out.
In a large pot cook the onion, leek, garlic, and bay leaf in the reserved bacon fat over medium heat until softened, about 5 minutes. Add the squash, apple, broth, and water; cover and transfer to Sun Oven. Cook until the squash is very tender, about 1 hour. Remove pot from Sun Oven and discard bay leaf.
Over medium low heat whisk in sour cream. If soup is too thick whisk in enough water to reach desired consistency. Season to taste with salt and pepper.
Serve soup topped with sour cream and crumbled bacon.
Makes 4 servings