Butternut squash and sage go together splendidly, and this simple, satisfying soup is perfect for this time of year. The squash can be roasted early in the day when sunshine is abundant while the rest can be done stovetop later in the day after sunset.
Sun Oven Butternut Squash Soup with Sage
1 (2 1/2 to 3 pound) butternut squash, peeled, seeded and sliced
1 tablespoon olive oil
1 onion, chopped
1 leek (white and pale green parts only), sliced
2 cloves garlic, minced
2 fresh sage leaves or 1 1/2 teaspoons dried
3 cups broth, chicken or vegetable
1/2 cup freshly grated parmesan cheese (optional)
salt and pepper to taste
Set Sun Oven out to preheat.
Coat two baking pans with cooking spray.
Arrange the squash in single layers in the pans and coat with cooking spray. Sprinkle kosher salt over squash. Cross stack the pans in the Sun Oven and cook until the squash is just soft, 45 minutes to 1 hour. Remove from Sun Oven and cut into chunks.
While the squash is cooking heat the oil in a large pot over medium heat. Add the onion and leak and cook, strirring often, until softened, about 5 minutes. Add the garlic and sage and continue cooking for another minute. Add the roasted squash to the pot with the broth. Return the pot to the Sun Oven and cook until the squash is very soft, about 1 hour.
Remove the sage leaves (if using fresh) and discard. Using an immersion blender puree the soup until smooth. Stir in the cheese. Season to taste with salt and pepper.
Makes 4 servings