Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
October 13 2026
Roasted Winter Squash Soup With White Beans
Image From freshfarm.org
2 lb winter squash, peeled, seeds removed, cubed (about 6 cups) (see note)
6 garlic cloves, unpeeled
1 medium onion, peeled and chopped
1-inch cube of ginger, peeled and diced
3 - 4 apples, cored and diced OR 2 cups apple cider
3 Tbsp cooking oil
1/2 tsp salt, more to taste
1/2 tsp ground black pepper, more to taste
1 tsp cumin
1 tsp cinnamon
1 tsp nutmeg
6-8 cups vegetable stock OR water
1 (14 oz) can white beans (Navy or Cannellini), drained and rinsed
1/2 tsp chili flakes
Optional garnishes: drizzle of olive oil or heavy cream; a dollop of Greek yogurt or coconut cream
Preheat the oven to 375°F. Line a rimmed cookie sheet with parchment paper.
Place the squash and garlic cloves on the sheet, and mix with 2 tbsp of oil, ½ tsp.salt, and ½ tsp black pepper.
Place the sheet in the preheated oven. Roast for 20 minutes, then carefully remove from the oven and flip the vegetables. Return the tray to the oven and roast for 25 minutes until the squash is easily pierced by a fork. Remove from the oven and allow to cool.
Once the garlic cloves have cooled enough to handle, peel them and discard the skins.
Heat the remaining 1 tbsp oil in a large pot over medium heat. Add the onion, listening for the sizzling sound. Cook for 10-15 minutes, stirring occasionally, until translucent and starting to brown.
Add the ginger, apples, cumin, cinnamon, nutmeg and chili flakes, and cook for 10 minutes
Add the roasted squash, peeled garlic, beans, and stock. Bring to a simmer and cook for 15 minutes.
Remove from the heat and allow the soup to cool down for at least 30 minutes. If you have an immersion blender, blend the soup right in the stock pot. Alternatively, blend in batches in a blender. Taste for salt and pepper and adjust if needed.