Serves: 4
Total Calories: 394

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. 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.

Nutritional Facts:

Serves: 4
Total Calories: 394
Calories from Fat: 46

More Recipes from the Sun Oven Cooking Cookbook:
Sun Oven African Squash and Lima Bean Soup
Sun Oven Maple-Glazed Squash
Butternut Squash Soup with Bacon
Yummy Solar Lunch from Leftovers
Solar Pumpkin Bread
Solar Lunch for One
Pumpkin and Potato Solar Soup
Sun Roasted Parmesan Squash
Solar Butternut Squash Risotto
Savory Solar Pumpkin Pudding
Butternut Squash