Nothing’s better on a cold evening than a nice bowl of hot soup. Cook the squash in the Sun Oven in the morning, when the sun is shining, then finish the soup up on the stove at dinner time.
Sun Oven Squash and Sage Soup
1 whole butternut squash (about 2 pounds), halved lengthwise, seeds removed, and cut into large slices
1 tablespoon unsalted butter
1 small Granny Smith apple, peeled and diced
1/2 small yellow onion, finely chopped
4 fresh sage leaves
2 1/2 cups broth, vegetable or chicken
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons heavy cream
1/4 cup toasted hulled pumpkin seeds (pepitas), for garnish (optional)
Set Sun Oven out to preheat. Spray 2 baking pans with cooking spray.
Arrange the cut squash in single layers in the 2 baking pans. Cross stack the pans and bake the squash in the Sun Oven until tender, 45 minutes to 1 hour.
While the squash is roasting, melt the butter in a large pot over medium heat. Add the apple, onion, and sage. Cook, stirring frequently, until the apple and onion soften, about 5 minutes. Remove from heat and set aside.
When the squash is ready, set the baking pans on wire racks to cool. Leave the Sun Oven out. When it is cool enough to handle remove and discard the skins. Add the squash to the pot with the apples and onions, breaking up any large pieces with a wooden spoon. Stir in the broth, salt, and pepper. Place the lid on the pot and cook the soup in the Sun Oven until heated and the flavors meld, about 1 hour. (Alternately bring the soup to a boil on the stove, lower the heat, and let simmer for about 15 minutes.) Remove the pot from the Sun Oven (or heat) and stir in the cream. Using an immersion blender, puree the soup until smooth. Adjust for salt and pepper. Ladle into bowls and sprinkle with the pumpkin seeds if using.
Makes 4 to 6 servings.