Pumpkin, or any kind of squash, can be solar roasted ahead of time for use in soups, risottos, or even baked goods. Butternut, kabocha, or sugar pumpkin will all work in this recipe. To roast the squash simply cut it into pieces, remove and discard the seeds, put it in a lightly oiled baking pan, brush with olive oil, sprinkle with salt, and cook, uncovered in the Sun Oven until soft. Once cooked remove the skin and refrigerate in a covered container until ready to use.


2 cups solar roasted squash or pumpkin

2 potatoes, peeled and cubed

2 tablespoons butter

2 onions, finely sliced

1 cup milk

chicken broth or water

salt to taste

sour cream

Freshly grated nutmeg



Boil the potatoes in just enough water to cover them until soft. Drain and set aside. Heat the butter in a skillet, add the onions and sauté until softened and starting to brown. Transfer the onions to a blender or food processor with the squash, and potatoes; in batches if necessary. Blend, adding enough milk to make a thick purée. Transfer the purée to a saucepan. Stir in enough broth or water to make a thick soup. Add salt and gently reheat, do not boil. Ladle into serving bowls and top with sour cream, nutmeg, and pepitas.

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