This satisfying solar lunch is insanely easy and the variations are infinite. I’m partial to bean soups, but really any kind will work. The squash I used today were rather small. If yours are bigger simply increase the amount of soup and pasta. The pasta ratio can also be adjusted according to your taste. Next time I think I’ll use 4 tablespoons for a thicker filling .
Sun Oven Squash Soup Bowls
2 small winter squash, washed
1 teaspoon olive oil
salt to taste
1 cup canned soup (I used black bean)
3 tablespoons soup pasta (orzo, stelline, ditalini, etc.)
Set Sun Oven out to preheat.
Cut the tops off the squash. Remove and discard the seeds. Brush the inside of each squash with 1/2 teaspoon olive oil. Season with salt. In a small bowl combine the soup and pasta. Fill the squash with the soup mixture. Cover with the tops. Place the squash in a baking pan and transfer to the Sun Oven. Cook until the squash is tender and heated through, 1 1/2 to 2 hours. Serve immediately.
Makes 2 servings.