Ingredients:
*2 lb. winter squash, peeled, seeds removed, cubed (about 6 cups)
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
½ tsp. salt, more to taste
½ tsp. ground black pepper, more to taste
1 tsp. cumin
1 tsp. cinnamon
1 tsp. nutmeg
½ tsp. chili flakes (optional)
6-8 cups vegetable stock OR water
1 (14 oz.) can white beans (Navy or Cannellini), drained and rinsed
Optional garnishes: drizzle of olive oil or heavy cream; a dollop of Greek yogurt or coconut cream
Equipment:
Oven
Cooktop
Cutting board
Kitchen knife
Baking sheet
Parchment paper
Measuring cups and spoons
Pot holders
Large pot
Can opener
Immersion blender OR blender
Directions:
- Preheat the oven to 375°F. Line a rimmed cookie sheet with parchment paper.
- Wash the fresh ingredients and then peel, remove seeds, cube, chop, and dice them as noted in the ingredients list.
- 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.
*Note:
Different winter squash varieties like butternut, honeynut, kabocha, or acorn can be used. Try experimenting with different combinations!