Cooking without an oven

So as many friends know, I have killed my oven. It died an abrupt death during a recent self-cleaning function. I've decided to take this unplanned event as an opportunity to get creative with alternative cooking methods. Tonight I came up with this little beauty, and I highly recommend trying it yourself (or come over, I have leftovers):

Butternut Squash Soup with White Beans and Snap Peas

1 mediumish butternut squash, peeled, seeded, and cubed

1 shallot, chopped

2 tablespoons olive oil

2 tablespoons butter

1 quart turkey stock (it was time to use this baby up...if you don't have any left in your freezer, use chicken stock)

Grey sea salt, sage, nutmeg, and fresh ground white pepper to taste

1 can Northern White Beans, rinsed and drained

1 LB fresh snap peas, cut into bite sized chunks 

Warm olive oil and butter over medium heat, add chopped shallot and sauté a couple minutes. Add cubed squash and allow to cook for maybe 10 minutes. Then add salt, pepper, sage and a sprinkle of nutmeg, stir together, then add stock. Cover and drop heat to low. Cook for an hour or so, until squash is nice and soft. Purée with immersion blender, then stir in beans and snap peas and cook through, maybe another 15-20 minutes. 

Serve sprinkled with lots of parsley. Warm bread for dipping. Yum!! 

And if anyone out there has some oven free recipes...please share!