Fork in the Kitchen

Vegetarian Italian Stuffed Peppers with Farro

Becca Mills — Tue, 24 Mar 2026 18:19:55 +0000

These are not your typical vegetarian stuffed peppers, my friend. They’re even better.

Yes, it starts with red bell peppers (or any color bell pepper you’d like, really), but they’re loaded with a mixture of farro and white beans for added heartiness, veggies, and Italian flavors that are simply irresistible!

Even better, they’re easy to make in less than an hour, but the filling can be prepped ahead of time for an even quicker weeknight dinner option. Let’s get to it!

Prep the Bell Peppers

Cut the peppers in half, then scoop out the white pith and seeds. You may need to cut across the stem, just be extra careful!

Becca’s Tip: When cutting the peppers in half, make sure the halves will lay flat, it’s helpful if theres “two humps” on each half to even it out.

Make the Filling

There are two parts to making the filling: cooking the farro on its own and sautéing the saucy veggie filling.

Rinse the farro before cooking it according to package directions – this will usually take around 20-30 minutes or so, depending on your variety, so start it first.

Dice the mushrooms on the smaller side, keeping in mind they will shrink when cooked, too, but the smaller the veggies, the better they’ll fit into the stuffed peppers.

My mushroom method: saute them first in a dry pan and allow them to release their liquid (add a pinch of salt!).

Then add in some oil and satue the diced onion.

Garlic and Italian seasonings, oh my!

Flavor boosters: toast the tomato paste!

Deglaze the pan with red wine vinegar, a few dashes of Worcestershire sauce, and stir in veggie stock.

Hearty filling coming up: wilt in the kale and stir in cooked farro and rinsed beans.

Stir it together, but we’re not quite done…

…stir in shredded mozzarella and grated Parmesan cheese!

Once it’s combined, it’s time to stuff!

Let’s Stuff the Peppers!

Lightly brush or spray oil on each side of the peppers.

Scoop the filling into each pepper – piling it higher than the edges of the pepper is totally okay!

Finish with more mozzarella before putting them in the oven…

Bake until the cheese is melty and golden, and the peppers are tender-crisp!

Now, the best part, it’s time to eat! These Italian stuffed peppers pair really well with a side salad, or my favorite is sheet pan roasted broccolini, which was a hit side at my latest dinner party! A perfect way to maximize oven usage.

I also recommend a side of crusty bread and high-quality olive oil or butter, too. Because carbs, always carbs.

Did you make this recipe? Please leave a star rating and review in the form below. I appreciate your feedback, and it helps others, too!

Vegetarian Italian Stuffed Peppers with Farro

These vegetarian stuffed red bell peppers are loaded with veggies like mushrooms and kale, melty cheese, hearty farro, and white beans, all infused with Italian flavors that make an incredibly satisfying dinner!

Course Dinner

Cuisine Italian

Diet Vegetarian

Keyword easy, meatless, meatless monday

Prep Time 15

Cook Time 40

Total Time 55

Servings peppers

Calories 253kcal

Author Becca Mills

Equipment

Half Sheet Pan

Ingredients

¾ cup uncooked farro
4 red bell peppers halved and seeds removed
neutral oil or olive oil for brushing peppers
8 ounces Baby bella mushrooms diced
2 Tablespoons extra virgin olive oil
1 medium yellow onion finely diced
4-5 cloves garlic minced
1 Tablespoon fresh thyme chopped; or 1 ½ tsp dried
½ Tablespoon dried oregano
1 teaspoon dried parsley
1 teaspoon dried basil
pinch red pepper flakes optional
freshly ground black pepper to taste
kosher salt to taste, use throughout cooking process
3 Tablespoons tomato paste
1 Tablespoon red wine vinegar
½ teaspoon vegetarian Worcestershire sauce
1 cup vegetable stock
2 cups curly kale finely chopped
15 ounces canned cannellini beans drained and rinsed
1 cup shredded mozzarella cheese divided
¼ cup grated Parmesan cheese
fresh parsley for garnish, optional

Instructions

Farro: Rinse the farro and cook according to package directions, adding a pinch of salt to the cooking water. Then, drain and set aside.
¾ cup uncooked farro
Preheat oven to 400°F. Prep the peppers by cutting each one in half (ideally leaving the stem intact and cutting through it). Then, use a spoon or carefully use a paring knife to cut out the white pith and remove the seeds. Lightly spray the peppers with oil or brush a little oil on each side. Place them cut side up on a sheet pan and set aside.
4 red bell peppers, neutral oil or olive oil
In a large skillet over medium heat, add the diced mushrooms with a pinch of salt (no oil!). After a minute or two, once they begin releasing liquid, stir them and continue cooking for about 4-5 minutes total until much of their liquid has been released.
8 ounces Baby bella mushrooms
Add oil and yellow onion, along with another generous pinch of kosher salt, and saute for 4-5 minutes until the onion is tender and slightly caramelized.
2 Tablespoons extra virgin olive oil, 1 medium yellow onion
Stir in garlic and herbs, and another pinch of kosher salt. Cook for 1 minute, then add the tomato paste and cook for 1 more minute.
4-5 cloves garlic, 1 Tablespoon fresh thyme, ½ Tablespoon dried oregano, 1 teaspoon dried parsley, 1 teaspoon dried basil, pinch red pepper flakes, 3 Tablespoons tomato paste, freshly ground black pepper
Deglaze the pan with red wine vinegar, then add in Worcestershire sauce and stir in vegetable stock until it's combined. Bring to a simmer.
1 Tablespoon red wine vinegar, ½ teaspoon vegetarian Worcestershire sauce, 1 cup vegetable stock
Wilt in kale and stir in cooked farro and white beans, and I usually add another pinch of kosher salt here, too. Then, stir in ½ cup of the mozzarella cheese, and all of the Parmesan. Taste test the filling for salt levels.
2 cups curly kale, 15 ounces canned cannellini beans, ¼ cup grated Parmesan cheese
Scoop the filling into each pepper in a heaping pile (about ¾ cup, depending on the size of your peppers) , gently pressing it into the pepper as needed. Top with the remaining mozzarella cheese.
Place in the oven and bake for 15-20 minutes until the cheese is melted and golden, and the peppers will be crisp tender – just perfect! Serve immediately with a garnish of fresh parsley or additional Parmesan cheese. Enjoy!

Nutrition

The post Vegetarian Italian Stuffed Peppers with Farro appeared first on Fork in the Kitchen.

Stovetop Vegetarian Jambalaya

Becca Mills — Wed, 18 Mar 2026 21:39:07 +0000

Hello, friend, I’ve got just the dinner recipe for you: this vegetarian stovetop jambalaya! It’s soul-filling, hearty, and full of rich, spicy flavors you know and love when it comes to Creole-style cooking.

Similar to my inspiration for my red beans and rice recipe, I remember having jambalaya as a child from a store-bought box (where are my 90s kids at?!). Now, when I crave those Cajun flavors and a satisfying dinner, I’m thankful for this quick and easy stovetop version – and only one dish to wash!

Let’s Make Jambalya!

Of course, because this is a vegetarian jambalaya recipe – there’s no meat! But never fear, you know it’s my specialty to develop meatless meals that everyone loves (I mean, have you had my bolognese with such a meat-like texture that my meat-eating friends forgot it didn’t even have meat?!).

Thickly sliced mushrooms give this jambalaya a meaty bite, and red beans add additional bulk. If you enjoy meat substitutes, a vegan sausage would work well in this recipe, too.

Grab a large Dutch oven or stockpot for this recipe, or even a large skillet with sides, since it’s all coming together in one pot. A weeknight dinner thing of beauty, my friends!

The “holy trinity” of onion, bell pepper, and celery sautes first to create a flavorful first layer!

Then the mushrooms are added; saute to release their liquid.

And the flavor boosters! Stir in tomato paste, herbs, spices, and some vegetarian Worcestershire sauce.

Add diced tomatoes, kidney beans, and vegetable stock. Bring it to a simmer before…

…stirring in the rice! Make sure it’s rinsed well, this will prevent it turning gummy!

Let it simmer uncovered until the rice is tender.

Add a pat of butter for extra richness if you’d like, and get ready to dig in!

I love serving it garnished with green onions, and of course, a carb-y side like my easy 15-minute flatbread to sop up any extra goodness.

Did you make this recipe? Please leave a star rating and review in the form below. I appreciate your feedback, and it helps others, too!

Stovetop Vegetarian Jambalaya

A cozy weeknight dinner is coming your way – this vegetarian jambalaya is hearty, satisfying, and full of flavor! Ready on the stovetop in just about 30 minutes, it's sure to become a family favorite!

Course Dinner

Cuisine American

Diet Vegan, Vegetarian

Keyword easy, weeknight

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 457kcal

Author Becca Mills

Equipment

Dutch Oven

Ingredients

2 Tablespoons extra virgin olive oil
1 medium yellow onion finely diced
1 green bell pepper diced
1 red bell pepper diced
3 ribs celery diced
8 ounces Baby bella mushrooms thick sliced
4-5 cloves garlic minced
2 teaspoons dried thyme or 1 tsp fresh
1 teaspoon dried basil
2 Tablespoons cajun seasoning
¼-½ teaspoon red pepper flakes optional
1 teaspoon vegetarian Worcestershire sauce
1 Tablespoon tomato paste
15 ounce can of fire roasted diced tomatoes
15 ounce canned red beans drained and rinsed
3 ½ – 4 cups vegetable stock
2 bay leaves
1 cup long grain white rice rinsed
2 Tablespoons butter optional
fresh parsley for garnish
green onions sliced, for garnish

US Customary – Metric

Instructions

In a large Dutch oven or stockpot, heat oil over medium heat. Add onion, peppers, and celery with a generous pinch of salt. Saute for 4-5 minutes.
2 Tablespoons extra virgin olive oil, 1 medium yellow onion, 1 green bell pepper, 1 red bell pepper, 3 ribs celery
Add the thickly sliced mushrooms, and cook for 5-6 minutes until most of their liquid has evaporated.
8 ounces Baby bella mushrooms
Stir in garlic, herbs, spices, tomato paste, and Worcestershire sauce, along with another pinch of salt and freshly ground black pepper (add salt throughout the cooking process to build flavor!). Cook for 1 minute.
4-5 cloves garlic, 2 teaspoons dried thyme, 1 teaspoon dried basil, 2 Tablespoons cajun seasoning, 1 teaspoon vegetarian Worcestershire sauce, 1 Tablespoon tomato paste
Stir in diced tomatoes, drained beans, and vegetable stock. Add another generous pinch of salt – the rice will need more than you'd think! Bring the mixture to a boil.
15 ounce can of fire roasted diced tomatoes, 15 ounce canned red beans, 3 ½ – 4 cups vegetable stock
Stir in the bay leaves and rinsed rice; reduce heat as needed to keep at a simmer, and cook uncovered 12-15 minutes until the rice is tender and most of the liquid is absorbed. Taste test and add more salt as needed.
2 bay leaves, 1 cup long grain white rice
Melt in butter, if using. Remove the bay leaves and serve with fresh parsley and/or sliced green onions as desired. Enjoy!
2 Tablespoons butter, fresh parsley, green onions

Nutrition

The post Stovetop Vegetarian Jambalaya appeared first on Fork in the Kitchen.

Vegetable Fried Rice (Without Egg)

Becca Mills — Thu, 12 Mar 2026 20:11:22 +0000

It’s never been easier to make vegetable fried rice at home, and even quicker than you can say “should we order take-out?”

I’ve been making and perfecting this fried rice recipe for years. I figured it was better late than never when it came to publishing it, just like when I finally decided to share my stir-fry sauce that became a reader favorite. I’m sorry it took so long, but it’s here now!

Let’s Make it Step-by-Step

The most wonderful part about making fried rice at home is that you can easily customize it! Once you’ve got the basics down for ensuring the rice is crisp and flavorful, the world – or rice – is your oyster!

Prep a yellow onion and bell pepper, cold rice, a quick sauce, and use frozen veggies for the rest!

First thing: the rice. You’ll want cold rice to start. If you don’t have leftover rice or didn’t make any in advance, never fear, because there’s a technique to having the perfect cold rice, even when you make it in advance.

I highly recommend spreading hot rice onto a baking sheet to cool before placing it in the fridge or making this dish. This allows the rice to cool evenly and quickly. Hey, have a fan blow on it for even faster cooling!

If it’s shoved into a container and put into the fridge to “cool”, it actually ends up a gummy mess anyway. This technique also makes it really accessible to make the entire dish from uncooked rice to finished fried rice in the same night, because the rice cools extra fast!

I highly recommend getting all the ingredients together because once you start cooking, everything comes together really quickly! Use a wok or a large cast-iron skillet for the best results. I love using my 12-inch cast-iron skillet, which is perfect because it’s spacious and cooks the rice with really even heat.

First saute the pepper and onion to create a flavorful base – add a pinch of salt, too!

Stir in the frozen veggies so they can thaw without steaming the rice.

The cold rice! Combine it with the veggies and oil, and stir frequently over medium-high heat to get all the flavor.

This is before the sauce is added – color just from cooking!

A simple homemade sauce with minced garlic is poured in.

Stir it around until coated, and throw some sliced scallions in the mix, and it’s ready!

Truly, it’s that easy to make homemade fried rice – and a great way to get in those mixed veggies! I love serving it with homemade vegetable potstickers. I always keep a batch in my freezer for easy weeknight dinners.

Did you make this recipe? Please leave a star rating and review in the form below. I appreciate your feedback, and it helps others, too!

Easy Vegetable Fried Rice (Without Egg)

Make a batch of vegetable fried rice at home – it's so easy with a mix of fresh and frozen veggies! This version has no eggs, but you can easily customize and add a protein if desired. Ready in one pan in under 30 minutes!

Course Dinner

Cuisine Asian

Diet Vegan, Vegetarian

Keyword easy, family dinner, quick, weeknight

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 681kcal

Author Becca Mills

Equipment

Ingredients

3 cups cold cooked rice 1 cup uncooked

Sauce

3 Tablespoons low-sodium soy sauce
1 Tablespoon vegetarian oyster sauce
2 teaspoons sesame oil
2-3 cloves garlic minced
Pinch red pepper flakes optional

Fried Rice

3 Tablespoons neutral oil
1 ½ cups yellow onion diced
1 red bell pepper diced
1 cup frozen peas and carrots
2 scallions thinly sliced

Instructions

Rice: If you don't have precooked rice, rinse and cook 1 cup rice according to the package directions. I like to use a little less water (about 1 cup rice: 1 1/4 cup water) with a pinch of salt. Boil, stir in rice, and cook, covered, for 10-15 minutes. Spread on a baking sheet to cool completely – a fan is really helpful! – then place in the fridge until ready to use.
3 cups cold cooked rice
Sauce: whisk together the sauce ingredients and set aside.
3 Tablespoons low-sodium soy sauce, 1 Tablespoon vegetarian oyster sauce, 2 teaspoons sesame oil, 2-3 cloves garlic, Pinch red pepper flakes
In a large skillet or wok, heat oil over medium-high heat. Add onion and bell pepper along with a pinch of salt, and saute for 4-6 minutes until tender.
3 Tablespoons neutral oil, 1 ½ cups yellow onion, 1 red bell pepper
Stir in the frozen veggies; cook them for approximately 30 seconds to 1 minute to thaw.
1 cup frozen peas and carrots
Stir in the rice until it's completely coated in oil and veggies; continue stirring occasionally, over medium-high heat, for 2-3 minutes to "stir fry".
Stir in the sauce until mixed thoroughly. Finally, stir in the sliced scallions. Serve immediately and enjoy!
2 scallions

Notes

Egg: To add an egg, scramble it in the pan first, then remove it and stir the rice back in at the end. Or, move the rice to one side of the pan once it’s cooked, scramble it on the empty side, and combine with the rice once it’s scrambled.

Nutrition

The post Vegetable Fried Rice (Without Egg) appeared first on Fork in the Kitchen.

25-Minute Teriyaki Noodles with Veggies

Becca Mills — Tue, 13 Jan 2026 20:57:23 +0000

Who doesn’t love saucy noodles, veggies, and a satisfying dinner that comes together in just 20 minutes?! These teriyaki noodles are all that and more.

I’ve been making this recipe almost weekly for years with whatever veggies I have in my fridge or freezer, as one of the many ways I use a batch of homemade teriyaki sauce. It was about time I shared it with you, so let’s get started!

Watch How To Make Them

Let’s Talk about Noodles

Before we start, we’ve gotta cover the noodles. Now, because I’ve been making this for ages, I’ve made it with just about every noodle in the grocery store. From dried Udon noodles to rice noodles, ramen, and ready-to-eat noodles.

All of the options are great, but note that they generally come in different sizes, which affects the sauce-to-noodle ratio, so keep that in mind when you choose. I love the ready-to-eat stir-fry noodles for the easiest dinner. Otherwise, it only takes a few minutes to boil Udon noodles, which is my other favorite option.

Step-By-Step Process

Just like making a vegetable stir-fry, you can use whatever vegetables you want. So, take my suggestions and adjust from there, but I will leave you some tips on the cook time!

I use pre-shredded carrots and frozen broccoli to keep it really easy!

First saute mushrooms, onion, and bell peppers. Carrot, too, if they’re not too thin!

The mushrooms will release all of their water.

Stir in thawed and chopped frozen broccoli.

That frozen broccoli? I run it under warm water in a colander and then roughly chop it so the florets blend in with the other veggies. I also use finely chopped kale when I have it.

Pour the teriyaki sauce into the veggies. If using homemade, simmer for a few minutes to thicken.

Toss in your noodles of choice until coated in all that sauce!

Don’t forget the garnishes!

Now, you can plate it up here and go about your way to a delicious dinner, but I would urge you to garnish! Stir in the tops of the green onions and add chopped peanuts for a pop of crunch. And for my cilantro lovers? Sprinkle it on!

Did you make this recipe? Please leave a star rating and review in the form below. I appreciate your feedback, and it helps others, too!

25-Minute Teriyaki Noodles with Veggies

Make these saucy teriyaki noodles at home – they're better (and quicker) than take-out, ready in under 25 minutes. You'll love that they're loaded with veggies, made with a homemade teriyaki sauce, and are SO easy to make on the stovetop.

Course Dinner

Cuisine Asian

Diet Vegetarian

Keyword easy, family dinner, quick, weeknight

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Author Becca Mills

Equipment

Ingredients

2 Tablespoons neutral oil
8 ounces baby bella mushrooms sliced or diced
1 cup shredded carrot or 1 large, cut into rounds
1 bell pepper diced or sliced
4 scallions white and light parts sliced, divided, or ½ cup diced yellow onion
1 cup frozen broccoli thawed and roughly chopped, or kale
14 ounces cooked noodles 7-8 oz. dried, see notes
1 cup teriyaki sauce
½ cup peanuts chopped

Instructions

If needed, prep homemade teriyaki sauce.
Heat a wok or large skillet over medium-high heat; add oil. Stir in mushrooms, carrot, bell pepper, and white and light green parts of the scallions (reserve the dark green for topping). Cook for 6-8 minutes until starting to soften and mushrooms have released their liquid and turned golden brown.
2 Tablespoons neutral oil, 8 ounces baby bella mushrooms, 1 cup shredded carrot, 1 bell pepper, 4 scallions
Meanwhile, cook noodles 2 minutes less than package directions, if needed. If using pre-cooked noodles, there's no prep.
14 ounces cooked noodles
Add broccoli or kale, along with the sauce, to the veggies; bring to a simmer for 2 minutes. Add al dente noodles or precooked noodles, toss with sauce and cook for another 2 minutes until thick and noodles are heated or cooked through.
1 cup frozen broccoli, 1 cup teriyaki sauce
Serve with the reserved sliced green onion tops and chopped peanuts. Cilantro optional, too!
½ cup peanuts

Video

Notes

Noodle Options: I’ve tested this recipe with dried Udon noodles, rice noodles, ramen, and ready-to-eat stir-fry noodles. All are great, but the ready-to-eat noodles are so fast!
I recommend about 14 ounces of cooked noodles for the best sauce-to-noodle ratio (about 8 ounces of dried noodles).

The post 25-Minute Teriyaki Noodles with Veggies appeared first on Fork in the Kitchen.

Hearty White Bean Stew with Harissa

Becca Mills — Wed, 07 Jan 2026 21:29:40 +0000

When you need a hearty, cozy dinner that is easy to make in one pot, full of flavor, and totally satisfying, this white bean stew is the answer!

Since I’ve made it my life’s work to develop meatless meals that everyone will love, this one checks all the boxes. Just like my hearty, rich vegetable stew, this one has so much texture, substance, and bold flavors that it leaves guests coming back for seconds.

Its thick tomato base is lighter in flavor than a traditional winter stew, but still warms your soul. It’s made with harissa, a spice-forward North African chili paste made from a blend of roasted red peppers. Packed with fresh veggies and both cannellini and butter beans, there’s a whole lot to love. Let’s get to it!

How to Make White Bean Stew

It all starts in one pot – I like to use a large stock pot or Dutch oven so there’s enough room, and it will cook the stew most evenly.

Before cooking, I like to make sure all the ingredients are prepped, because this recipe comes together really quickly. I use a method from my white bean chili recipe to create the best texture that simultaneously thickens up the stew — smash a can of beans!

First the onion, celery, and carrot saute to create a flavorful base, along with roasted red pepper slices.

Tomato paste and Worcestershire sauce create a rich base.

And then the spices get all nice and toasty, along with garlic and the star: harissa paste.

The cannelini beans get mashed to create the best texture!

Add in those smashed beans and the whole butter beans.

Before it cooks into that stew, pour in the veggie broth…

It’s fairly liquidy before it simmers.

After about 20 minutes of simmering without a lid, it will be nice and thick!

Wilt in the kale, add parsley, and a squeeze of fresh lemon juice to brighten it and bring out all the flavor!

Truly, do not miss that squeeze of fresh lemon juice! The acid acts like salt and is a flavor booster for the stewed beans, so taste test for salt levels after you add it. The only thing left to do is scoop it up and enjoy!

I highly recommend sprinkling on feta cheese crumbles. The bright, salty, tangy cheese balances out the rich, spice-forward flavors, and the creaminess complements it all. A dollop of sour cream would be equally delish. And as always, a crusty loaf of bread to sop up all the goodness is required.

Did you make this recipe? Please leave a star rating and review in the form below. I appreciate your feedback, and it helps others, too!

Hearty White Bean Stew with Harissa

Cozy up with a satisfying bowl of white bean stew featuring harissa – loaded with both cannellini and butter beans, plus veggies like red pepper, kale, and tomatoes, in a thick, bright, rich, and spice-forward sauce. It's a dinner the entire family will love!

Course Dinner

Cuisine African, American

Diet Vegan, Vegetarian

Keyword dairy-free, easy, gluten-free, meatless, weeknight

Prep Time 10

Cook Time 35

Total Time 45

Servings servings

Calories 462kcal

Author Becca Mills

Equipment

8 Quart Stock Pot

Ingredients

2 Tablespoons extra virgin olive oil
1 medium yellow onion diced
2 medium carrots diced
2 celery ribs diced
1 cup roasted red pepper chopped
2 Tablespoons tomato paste
2-4 dashes Worcestershire sauce vegetarian if needed
6-8 cloves garlic thinly sliced
¼ cup spicy harissa sauce
1 teaspoon smoked paprika
2 teaspoons ground cumin
2 teaspoons fresh thyme chopped
1 teaspoon kosher salt to taste
Freshly ground black pepper to taste
15 ounces canned cannellini beans drained and rinsed
30 ounces canned butter beans drained and rinsed
15 ounces fire-roasted diced tomatoes
4 cups vegetable stock
2 cups green leaf kale chopped
¼ cup fresh parsley chopped
½ lemon juiced (1-2 TBSP)
Feta crumbles for serving
Greek yogurt or sour cream for serving, optional

US Customary – Metric

Instructions

Heat olive oil in a Dutch oven or stock pot over medium heat. Sauté the onion, carrot, celery, and roasted red pepper with a generous pinch of kosher salt for 6-8 minutes until tender.
2 Tablespoons extra virgin olive oil, 1 medium yellow onion, 2 medium carrots, 2 celery ribs, 1 cup roasted red pepper
Add tomato paste and Worcestershire sauce, cook for 30 to 60 seconds.
2 Tablespoons tomato paste, 2-4 dashes Worcestershire sauce
Stir in sliced garlic, harissa, smoked paprika, cumin, thyme, salt, and freshly ground black pepper. Cook for 1-2 minutes.
6-8 cloves garlic, ¼ cup spicy harissa sauce, 1 teaspoon smoked paprika, 2 teaspoons ground cumin, 2 teaspoons fresh thyme, 1 teaspoon kosher salt, Freshly ground black pepper
In a small bowl, mash the cannellini beans until a thick “paste” forms – some beans whole or in pieces are totally fine. Stir the mashed beans and butter beans into the Dutch oven along with the diced tomatoes and vegetable stock.
15 ounces canned cannellini beans, 30 ounces canned butter beans, 15 ounces fire-roasted diced tomatoes, 4 cups vegetable stock
Bring to a boil, then reduce the heat to medium or so to keep at a low boil, and cook for 20 minutes, until thickened as desired.
Wilt in kale and parsley for 1-2 minutes, and stir in lemon juice. Taste test and add salt if needed.
2 cups green leaf kale, ¼ cup fresh parsley, ½ lemon
Garnish with additional fresh parsley as desired. Serve with crumbled feta and crusty bread.
Feta crumbles

Notes

Find a jar of harissa usually in the international aisle of your grocery store. You can find spicy or mild versions. Use the sauce/paste for this recipe, not the dried spice.

Nutrition

The post Hearty White Bean Stew with Harissa appeared first on Fork in the Kitchen.

Vegetarian Lasagna Soup

Becca Mills — Thu, 04 Dec 2025 16:03:46 +0000

When I’m craving a hearty, comforting pasta dinner that feels like a big hug, it’s hands down my vegetarian spinach ricotta lasagna. But when it’s a weeknight and the time is just not allowing for that, this lasagna soup checks all the same boxes in half the time!

The Texture Secret

In traditional lasagna soup, ground meat, typically beef, is used, creating a rich and substantial sauce. Now, since this is a meatless version, and I make it my life’s work to develop meatless meals that everyone will love, I set out to create the best texture and hearty, savory flavor, all without any meat.

I would say I succeeded with this one. I didn’t even tell my taste-testers what was in it, and this is how it went down:

Friend: “Wow, this is so good! What’s in it?”
Me: “It starts with mushrooms and chickpeas…”
Friend: “Oh my gosh, duh, of course there’s no meat in this! I wouldn’t have even known there wasn’t if I hadn’t caught myself and remembered it was a FITK recipe.”

Now, I’m not saying it’s meat-meaty, if that’s not your thing, but it is texture-loaded, hearty, and savory, filled with umami-ness. Trust me, you’re gonna love it. It’s very similar to my hearty vegetarian bolognese in texture and flavor, and it all starts in the food processor.

A few key notes about this step:

Cut the onion into chunks before food processing so it blends at a similar rate to the other ingredients.
Also, put it in the bowl of the food processor first, so it gets the most blade action.
If you are using an 11-cup food processor or smaller, you will likely want to do this in batches (or process each ingredient separately, whichever you prefer). I use a 14-cup processor and everything blends in one go.

Cook it on the Stovetop

This easy lasagna soup comes together in one Dutch oven on the stovetop. The onion-chickpea-mushroom mixture is sauteed first. You know my big thing when cooking mushrooms for recipes is cooking the water out of them, and this recipe is no different! Let the water evaporate out of the mixture as it starts to brown.

Then, the aromatics go in. Tomato paste and Worcestershire sauce give it a umami base. Of course, there’s fresh garlic, and oregano, thyme, and basil give it that Italian flavor we know and love.

Add seasonings and deglaze with vinegar – scrape up those brown bits!

Add the liquid and bring to a boil before adding the noodles.

Red wine is a wonderful deglazer for sauces (it’s what I like to use in my versatile tomato sauce for pasta); however, I rarely have it on hand these days. I’ve found that using a smaller amount of red wine vinegar delivers the same result while also being much more approachable for everyone.

Then, it all comes together and simmers until the noodles are cooked to al dente and the spinach is wilted.

As the noodles cook, the soup thickens before adding spinach.

Herby Ricotta is a Must!

My favorite part about lasagna is the combination of rich tomato sauce and creamy cheese, all nestled in between those noodle layers. So, you know I’m not making lasagna soup without it! The ricotta mixture for this soup is a mash-up between the ricotta filling in my cheese ravioli and the cheese I dollop on my vegetarian baked ziti.

Serve it Up

The soup is piping hot, and the ricotta is prepped; all that’s left to do is serve it up! I like a big dollop of ricotta (instead of several little ones) because it slowly melts into the soup, which gives you bites with the cool creaminess paired with the hot, rich soup. As it fully melts in, the broth gets extra creamy and luxurious.

Did you make this recipe? Please leave a star rating and review in the form below. I appreciate your feedback, and it helps others, too!

Hearty Vegetarian Lasagna Soup with the Best Texture

Cozy up with a hearty bowl of vegetarian lasagna soup. It has a rich, meat-like texture, thanks to minced mushrooms and chickpeas in a savory tomato base, loaded with fresh herbs and wilted spinach. It's ready in just 30 minutes on the stovetop, then dolloped with herby ricotta!

Course Soup

Cuisine American, Italian

Diet Vegetarian

Keyword dinner, easy, family dinner, kid-friendly, meatless, quick

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 587kcal

Author Becca Mills

Equipment

Ingredients

Soup Ingredients:

1 medium yellow onion quartered
8 ounces Baby Bella mushrooms halved if large
1 15-oz can chickpeas drained and rinsed
1 Tablespoon extra virgin olive oil
2 Tablespoons concentrated tomato paste 4 TBSP if regular
2-3 dashes vegetarian Worcestershire sauce
4-5 cloves garlic minced
1 Tablespoon fresh oregano chopped
½ Tablespoon fresh thyme chopped
½ Tablespoon dried basil
Pinch red pepper flakes
½ Tablespoon red wine vinegar
14 ounces crushed tomatoes
6 cups vegetable stock can sub 1-2 cups with water
8 dried lasagna noodles broken into “bite-sized” 1-inch pieces
2 cups spinach chopped

Ricotta Topping:

15 ounces ricotta cheese
½ cup shredded mozzarella cheese optional
¼ cup grated parmesan cheese
2 Tablespoons fresh parsley finely chopped
⅛ teaspoon ground nutmeg
¼ teaspoon fine sea salt more to taste
Freshly ground black pepper to taste

US Customary – Metric

Instructions

In the bowl of a food processor, add yellow onion, mushrooms, and chickpeas. Pulse until a coarse to medium-coarse mixture forms (think ground beef). If you have an 11-cup food processor or smaller, you may need to do this in batches. Set aside.
1 medium yellow onion, 8 ounces Baby Bella mushrooms, 1 15-oz can chickpeas
Heat a Dutch oven or stock pot over medium to medium-high heat and add olive oil. Stir in the mushroom and chickpea mixture along with a generous pinch of salt. Cook for 10-12 minutes, stirring occasionally, until the water has evaporated from the mushrooms and they start to brown.
1 Tablespoon extra virgin olive oil
Stir in the tomato paste, Worcestershire sauce, garlic, oregano, thyme, dried basil, and red pepper flakes. Cook for 1-2 minutes.
2 Tablespoons concentrated tomato paste, 2-3 dashes vegetarian Worcestershire sauce, 4-5 cloves garlic, 1 Tablespoon fresh oregano, ½ Tablespoon fresh thyme, ½ Tablespoon dried basil, Pinch red pepper flakes
Deglaze the pan with red wine vinegar, then stir in crushed tomatoes and vegetable stock. Bring to a boil, then stir in the lasagna noodle pieces and cook 1 minute less than the package’s directions for al dente noodles.
½ Tablespoon red wine vinegar, 14 ounces crushed tomatoes, 6 cups vegetable stock, 8 dried lasagna noodles
Stir the chopped spinach into the soup until it is wilted.
2 cups spinach
Ricotta Topping: In a medium bowl, combine all the ingredients for the ricotta filling.
15 ounces ricotta cheese, ½ cup shredded mozzarella cheese, ¼ cup grated parmesan cheese, 2 Tablespoons fresh parsley, ⅛ teaspoon ground nutmeg, ¼ teaspoon fine sea salt, Freshly ground black pepper
Serve the soup with ricotta dolloped on top and additional grated parmesan cheese or fresh basil as desired. Enjoy!

Nutrition

The post Vegetarian Lasagna Soup appeared first on Fork in the Kitchen.

Roasted Cauliflower Soup without Cheese

Becca Mills — Tue, 04 Nov 2025 23:25:15 +0000

The older I get, the more I appreciate soup as an entire meal in itself. Cozy, comforting, and an easy way to get in veggies (and let’s be honest…bread), what more could a girl want? This roasted cauliflower soup checks all those boxes, and more.

This soup is one of my “sheet pan soups”, specifically developed and recipe tested to be made in the easiest method possible, with the least amount of work, but the most amount of flavor (if you haven’t tried my roasted butternut squash soup, it has the same intention behind it, so check it out).

I have actually been testing this recipe for over a year to get it just right. It was a balance between keeping it easy with minimal effort, but with all the flavor, and I am happy to say I finally nailed it.

Roast it on a Sheet Pan!

The most important thing to note about roasting the veggies is that they’re all similarly sized so they cook at the same rate. The cauliflower is the heartiest of them all, so the florets are the most important when it comes to making them equally sized.

A few things to note about the aromatics:

Shallots can vary in size, so use your best judgment accordingly. If it’s a small or medium bulb, leave it whole, with the paper and root end removed. If it’s extra large, cut it in half. The goal is that the shallot is caramelized and tender, but doesn’t burn during the roasting process.
Do you love roasted garlic as much as I do? Great, because a few cloves are roasted in their paper husk, similar to roasting an entire bulb. This ensures they don’t burn or dry out, but instead become nice and tender, caramelized, and incredibly flavorful.
- If your cloves are small, you will want to remove them halfway through the bake time so that they don’t burn.

The veggies are ready to roast!

Tender and caramelized, ready to blend!

Blend it Up

The easiest thing ever: toss the veggies in a blender along with vegetable stock, fresh thyme, and extra vegetable bouillon for added depth of flavor. Remember to remove the garlic from its paper first, though!

Then, blend it until smooth, venting the lid of your blender to allow steam to escape if the veggies are piping hot.

Everything goes into the blender…

and is blended until smooth!

Of course, if you prefer a little more texture, you can blend as little as you’d like. Taste test and add salt if needed; a little squeeze of lemon also goes a long way in bringing out flavor.

If you blend it right away, the soup should still be hot from blending in a high-powered blender. However, if not, or if you’ve made it ahead of time, pour it into a stockpot to warm through again.

I recommend serving it with either additional roasted cauliflower florets on top, or homemade croutons for that added texture and crunch (you know I’m all about that!).

Did you make this recipe? Please leave a star rating and review in the form below. I appreciate your feedback, and it helps others, too!

Roasted Cauliflower Soup without Cheese

This velvety roasted cauliflower soup comes together quickly on a sheet pan in the oven. Then, the tender cauliflower, caramelized shallots, garlic, and thyme are blended together to create a silky soup. It's warm, creamy, and full of flavor, but you'll love how easy it is to make!

Course Soup

Cuisine French

Diet Vegan, Vegetarian

Keyword comfort food, dairy-free, easy, gluten-free

Prep Time 20

Cook Time 25

Total Time 45

Servings servings

Calories 136kcal

Author Becca Mills

Equipment

Ingredients

1 large cauliflower head stem removed, cut into equally sized florets
2 medium shallot bulbs root cut off and paper removed, cut in half if large
3-4 cloves garlic left in paper
½ teaspoon paprika
1 teaspoon kosher salt for veggies
2 Tablespoons extra virgin olive oil
3-4 cups vegetable stock more if using a larger cauliflower
1 teaspoon fresh thyme
Freshly ground black pepper to taste
½ teaspoon vegetable bouillon
½ teaspoon kosher salt as needed to taste, for soup
Croutons for serving

US Customary – Metric

Instructions

Preheat the oven to 425°F and line a half-sheet pan with parchment paper.
Place the cauliflower florets, whole shallot bulbs with paper removed and roots cut off, and garlic cloves still in their paper on the baking sheet. Toss with paprika, 1 teaspoon of kosher salt, and olive oil.
1 large cauliflower head, 2 medium shallot bulbs, 3-4 cloves garlic, ½ teaspoon paprika, 1 teaspoon kosher salt, 2 Tablespoons extra virgin olive oil
Roast for 20-25 minutes until tender; after 15 minutes, remove the garlic cloves if soft, and toss the rest of the veggies.
In the bowl of a high-speed blender, add vegetable stock, thyme, freshly ground black pepper, vegetable bouillon, roasted cauliflower, shallot, and garlic cloves that have been removed from their paper. Vent the lid to allow steam to escape while blending until smooth, taste test, and add salt if needed.
3-4 cups vegetable stock, 1 teaspoon fresh thyme, Freshly ground black pepper, ½ teaspoon vegetable bouillon, ½ teaspoon kosher salt
If the soup cooled down too much for serving, transfer to a saucepan and heat over medium-high heat until warmed through.
Serve with a garnish of herbs and croutons as desired. Store in the fridge in an airtight container for up to 4 days, or freeze for up to 6 months.
Croutons

Nutrition

The post Roasted Cauliflower Soup without Cheese appeared first on Fork in the Kitchen.

Crunchy and Sweet Honey Popcorn (Really Easy!)

Becca Mills — Thu, 16 Oct 2025 21:51:34 +0000

If you’re a fan of my homemade caramel corn recipe, then you’re going to love this honey popcorn! It’s just as crunchy and rich, but with sweet honey notes throughout, and made without any corn syrup. Just a few simple pantry ingredients and butter, and it comes together super easily!

It’s a popcorn that can be enjoyed year-round, and is great to have on hand for a movie night snack, but is especially good around Halloween. It pairs perfectly with candy corn; the combination is an irresistible sweet treat! And around the holidays? Well, it’s a delicious homemade gift, too!

It’s easy to make; all you need is a little time to allow it to bake. So let’s get to it!

The Popcorn

Before you begin making honey popcorn, you need the popcorn! Now, of course, I love and recommend using my stovetop popcorn method for this, but you can definitely use the method you prefer. Whether that’s an air popper or otherwise. If you want to use store-bought, grab a bag of plain popcorn.

This is how easy my stovetop method is:

Add 3 kernels to the oil.

Once they pop, the oil is hot enough.

Add the kernels.

Then, swirl off of the heat for 20 seconds.

Cover, and let pop!

Once the popping slows, it’s ready!

Transfer the popcorn to a large bowl while you continue with the honey mixture. This ensures it doesn’t burn in the hot pan.

Make the Honey Mixture

Similar to making caramel corn from scratch, honey popcorn begins on the stovetop. In a saucepan, combine your favorite honey with butter and salt. It’s quite important to use a honey you like the taste of, because its flavor will be prominent! Want to make it spicy? Make it with my homemade hot honey!

Heat until the butter is melted, and simmer until the mixture reaches 270-280°F. This is the “soft crack stage” and means much of the water is gone, ensuring the texture of the popcorn remains crisp. I use an instant-read Thermapen – it’s so handy to have in the kitchen!

Let it lightly boil until it reaches temperature.

Adding the baking soda will foam it up.

Remove from the heat and stir in vanilla extract and baking soda. The baking soda is essential for two main reasons that I discovered during my recipe testing process.

It causes a chemical reaction that introduces air bubbles, resulting in a lighter, crunchier coating.
It also helps the popcorn brown faster, creating a rich, caramelized flavor.

Once it’s ready, pour it directly onto the popcorn while you toss to evenly coat all those kernels. If you don’t get every last one, don’t worry, they’ll have the chance to get some honey goodness as they are baked and tossed.

Bake Until Crisp

Again, just like caramel corn, honey popcorn needs to bake to achieve that crisp exterior and crunch. If you don’t mind, or heck, prefer, a chewy popcorn, you can easily toss the popcorn with the honey mixture and enjoy right away.

Before baking…

…after baking low and slow to crisp up!

So anyway, spread the coated popcorn across a half-sheet pan lined with parchment paper. Into a 225°F oven it goes to cook low and slow, for about an hour and a half. Toss it every 20 minutes or so to ensure even browning.

If you love a salty-sweet combo, sprinkle it with flaky sea salt right out of the oven. Then, let it cool completely before transferring it to a storage container. Keep in mind that if it’s stored in a humid environment, it will lose its crispness faster and become chewier.

Did you make this recipe? Please leave a star rating and review in the form below. I appreciate your feedback, and it helps others, too!

Crunchy and Sweet Honey Popcorn (Really Easy!)

Honey Popcorn is crisp and crunchy, similar to caramel corn but made with your favorite honey instead! It's super easy and I'll walk you through the step-by-step process. The hardest part is waiting while it bakes!

Course Snack

Cuisine American

Diet Vegetarian

Keyword easy, holiday, kid-friendly

Prep Time 10

Cook Time 1 30

Total Time 1 40

Servings servings

Calories 81kcal

Author Becca Mills

Equipment

Ingredients

14 cups popped popcorn ½ cup kernels, using my stovetop method
½ cup honey
3 Tablespoons unsalted butter
½ teaspoon fine sea salt
1 teaspoon vanilla extract
¼ teaspoon baking soda
Sea Salt Flakes optional

Instructions

If you have a preferred popcorn method, feel free to use it. Otherwise, I use my stovetop method to make popcorn. Optional: If any kernels remain, “strain” them out by pouring the popcorn over a cooling rack that's on a baking sheet, or remove them by hand.
14 cups popped popcorn
Preheat oven to 225°F. Line a half-sheet pan with parchment paper and set aside.
In a small saucepan, add honey, butter, and salt. Heat over medium heat until butter is melted. Bring to a boil, then reduce heat to medium-low to keep the mixture at a low boil for 7-10 minutes, until its temperature reaches 270-280℉.
½ cup honey, 3 Tablespoons unsalted butter, ½ teaspoon fine sea salt
Remove the honey mixture from the heat and stir in vanilla extract and baking soda.
¼ teaspoon baking soda, 1 teaspoon vanilla extract
Toss the honey mixture with the popcorn, either in the pan or in a separate mixing bowl, stirring to coat completely. Spread the coated popcorn evenly across the prepared baking sheet.
Bake for 1 hour and 30 minutes, tossing about every 20 minutes. If you love a salty-sweet combo, sprinkle it with flaky sea salt right out of the oven. Let cool completely before transferring to a storage container.
Sea Salt Flakes

Notes

Keep in mind that if it’s stored in a humid environment, it will lose its crispness faster and become chewier.
Variations: bake with cashews or peanuts, toss with candy corn, or add cinnamon for warmth.

Nutrition

The post Crunchy and Sweet Honey Popcorn (Really Easy!) appeared first on Fork in the Kitchen.

30-Minute Greek Pasta with White Beans

Becca Mills — Wed, 08 Oct 2025 17:54:19 +0000

Y’all, weeknight pasta dinners are always a hit around here, and this one is going to be right up your alley! Now, I love taking Greek pasta salad to potlucks, but when the craving hits and I need a hot pasta? This is the one!

The sauce comes together as the pasta cooks, making this an easy and quick recipe for those busy nights, leaving you with a satisfying dinner in no time. Let’s get to it!

Prep Your Ingredients

Because this pasta comes together so quickly, I highly recommend prepping your ingredients, also known as a “mise en place,” before you begin. This way, the timing of the pasta stays on track, and you feel calm, collected, and, as a bonus, can have a clean kitchen when it’s all said and done. Winning.

The shallot and garlic are the only fresh ingredients that will need any real prep. This pasta recipe uses dried herbs to enhance the flavor and keep the shopping list short. More on-hand ingredients, the better for this recipe!

In the same bowl, combine the prepared artichoke hearts, roasted red peppers, sun-dried tomatoes, kalamata olives, and white beans, as they all go into the sauce at the same time. They all come from a can or jar, but depending on how they’re prepared, you may need to chop them further – chef’s choice!

Watch How It’s Made

And just like that, there’s pasta!

Alright, friends, get that large pot of salted water on the stovetop to boil. This is always the longest step when it comes to making pasta, so it’s essential to start it first.

You will need to reserve pasta water, so set out a measuring cup inside a colander to remind yourself!

The aromatics saute until tender and fragrant.

All the veggies warm up and saute to create the sauce.

Then, it all comes together with a little pasta water and feta cheese, oh and the arugula wilts in.

The feta cheese melts into the sauce and becomes really creamy. It is salty, so be sure to taste test before you add any finishing salt.

How about more texture?

If you’ve been around here long enough, then you know I love white beans in recipes, which is why they were the winner in this recipe, to keep it even more hearty and satisfying. BUT, I also tested it with crispy air-fried chickpeas on top. Also delish.

So, all this to say, if you’re a bigger fan of crispy chickpeas, you can substitute them, or hey, why not go double the beans?!

Did you make this recipe? Please leave a star rating and review in the form below. I appreciate your feedback, and it helps others, too!

30-Minute Greek Pasta with White Beans

This hearty Greek pasta is a perfect weeknight dinner – ready in just 30 minutes! Bursting with bright, tangy flavors, veggies, and a creamy feta sauce, this pasta recipe will have you going back for seconds!

Course Dinner

Cuisine Greek, Mediterranean

Diet Vegetarian

Keyword easy, family dinner, meatless, weeknight

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 805kcal

Author Becca Mills

Ingredients

1 pound dried fusilloni pasta or pasta shape of choice
2 Tablespoons unsalted butter
2 Tablespoons extra virgin olive oil
1 medium shallot thinly sliced
4 cloves garlic thinly sliced
1 Tablespoon dried oregano
1 teaspoon dried thyme
Pinch red pepper flakes
2 Tablespoons red wine vinegar
¾ cup vegetable stock
1 can (15-oz) quartered artichoke hearts drained, roughly chopped
1 cup roasted red pepper strips roughly chopped
½ cup sun-dried tomatoes packed in oil drained, roughly chopped
½ cup kalamata olives sliced or roughly chopped
1 can (15-oz) cannellini beans drained and rinsed
½ cup reserved pasta water as needed
¾ – 1 cup feta crumbles*
1 cup arugula tightly packed
¼ cup fresh parsley chopped
2 Tablespoons fresh basil chopped, optional

US Customary – Metric

Instructions

Bring a large pot of salted water to a boil. Cook pasta according to package directions. Set out a measuring cup to reserve pasta water once the pasta is al dente.
1 pound dried fusilloni pasta
In a large skillet, melt the butter with olive oil over medium heat. Add the shallot and a pinch of kosher salt; saute for 4-5 minutes until soft, lower the heat if needed so it doesn't burn.
2 Tablespoons unsalted butter, 2 Tablespoons extra virgin olive oil, 1 medium shallot
Add garlic, oregano, thyme, and a pinch of red pepper flakes, along with another pinch of salt. Cook for 1-2 minutes until fragrant.
4 cloves garlic, 1 Tablespoon dried oregano, 1 teaspoon dried thyme, Pinch red pepper flakes
Stir in red wine vinegar and vegetable stock; increase the heat and bring to a simmer for 5 minutes.
2 Tablespoons red wine vinegar, ¾ cup vegetable stock
Then, stir in artichoke hearts, roasted red pepper, sun-dried tomatoes, olives, and white beans and let the mixture heat for 1-2 minutes. Reserve pasta water at this point, too.
1 can (15-oz) quartered artichoke hearts, 1 cup roasted red pepper strips, ½ cup sun-dried tomatoes packed in oil, ½ cup kalamata olives, 1 can (15-oz) cannellini beans
The pasta should be cooked to al dente at this point; transfer it to the skillet using a slotted spoon or strainer. Stir in ¼ cup of the reserved pasta water. Bring it all to a simmer for a minute and stir until coated. Add additional pasta water as needed, and stir in the arugula, feta, parsley, and basil to finish.
½ cup reserved pasta water, ¾ – 1 cup feta crumbles*, 1 cup arugula, ¼ cup fresh parsley, 2 Tablespoons fresh basil
Once the arugula is wilted, serve immediately with additional feta crumbles and chopped parsley.

Video

Notes

Storage: Place leftovers in an airtight container in the fridge for up to 5 days. Reheat in the microwave or on the stovetop.
TIP: use real sheep’s milk feta cheese for unbeatable flavor! Trader Joe’s even sells it!

Nutrition

The post 30-Minute Greek Pasta with White Beans appeared first on Fork in the Kitchen.

Roasted Butternut Squash Soup with Apples

Becca Mills — Thu, 02 Oct 2025 20:16:16 +0000

There’s nothing more quintessentially fall than a smooth, spiced, and ultra-cozy butternut squash soup, and luckily for us, this recipe is just that!

As a busy home cook and recipe developer, I know the importance of making a flavorful meal that everyone will love, that’s also easy, uses as few dishes as possible, and allows you to spend more time with friends and family than in the kitchen. This, this is that soup, my friend!

Everything is roasted on a sheet pan before it gets blended into a smooth, silky soup. Garnish it with crispy homemade croutons and toasted pepitas for the perfect combination of textures, turn on Gilmore Girls, and let your fall dreams come true.

First, Prep a Butternut Squash

I’ve tested this soup a dozen ways, trying to achieve the perfectly caramelized roast of the squash while keeping it easy-peasy to prepare. Initially, halving the squash and then scooping out the flesh seemed like the ideal approach. And while it did have less prep work involved in the beginning, waiting for the squash to cool enough to handle wasn’t worth it.

Peel the squash.

Scoop out the seeds.

To learn more about peeling and cutting a squash, check out my guide on preparing a butternut squash.

That being said, peeling and cubing the squash before roasting actually made the soup easier in the long run. For this recipe, I cut the squash into larger chunks to roast. The smaller the cubes, the faster they’ll roast. A little larger pieces keep the timing on par with the other ingredients. More on that!

Roast the Veggies

This is the perfect soup for busy weeknights or cozy weekends when you want a satisfying seasonal meal, but you want to get back to spooky movies ASAP. And that’s because everything, and I mean most everything, is roasted together.

Ready for roasting!

Beautifully caramelized and tender!

Squash, yellow onion, garlic cloves, and an apple roast together; keep the apple and onion in larger chunks since they will soften faster than the squash. And yes, that’s right, even the apples are going in the oven! Roasting intensifies their flavor and softens them, allowing them to blend smoothly into the soup, peel and all!

A note about apple type: it matters! If you choose a really tart, bright apple, like a First Kiss, the flavor can be too overpowering. A mild, mealy apple won’t yield the same flavor, either. I recommend using a Honeycrisp apple for this recipe; it has the perfect balance of bright, crisp flavor that complements the squash without overpowering it.

Back to roasting. Everything goes into the hot oven to bake, where they become tender and caramelized, even the garlic. Keep the garlic cloves in their paper so they roast without burning. When they’re ready, the paper will peel right off.

Puree the Soup

Once ready, add the squash, onion, apples, and garlic cloves (with the paper removed!) to a blender along with the veggie stock, spices, and fresh thyme. A high-powered blender works best for this recipe to achieve a super smooth and luxurious consistency.

If the veggies are steaming hot from the oven, vent the lid as needed to allow steam to escape while you blend. This is a very important safety step!

Then, blend on high until everything is combined into an ultra-creamy soup. Taste test for salt levels, and if needs a little brightness stir in a squeeze of fresh lemon juice or apple cider vinegar.

Time to Eat!

Once the soup is blended, it’s ready to enjoy. Using a high-powered blender usually keeps the soup hot, however, depending on when you’ll serve the soup, you may want to heat it again. If that’s the case, transfer it to a stockpot and reheat it on the stove.

Then, serve with toasted pepitas, homemade croutons, or a side of crisp baguette or crostini slices. It’s also wonderful with a drizzle of coconut milk and thinly sliced fresh apples.

Did you make this recipe? Please leave a star rating and review in the form below. I appreciate your feedback, and it helps others, too!

Roasted Butternut Squash Soup with Apples

Warm up with the best bowl of homemade butternut squash soup! Squash, aromatics, and an apple are roasted until caramelized and tender, then blended with spices into a smooth, luxurious soup that's full of flavor! It will quickly become your new favorite cozy fall dinner!

Course Soup

Cuisine American

Diet Vegan, Vegetarian

Keyword dairy-free, easy, fall recipe, gluten-free, lunch, meal prep, quick, sheet pan

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 254kcal

Author Becca Mills

Equipment

Ingredients

2.25 pounds butternut squash peeled and cubed
1 medium yellow onion quartered
4 cloves garlic
1 Honeycrisp apple cored, but skin on
2 Tablespoons extra virgin olive oil
1 teaspoon kosher salt
3 cups vegetable stock
⅛ teaspoon ground nutmeg
1 ½ teaspoons fresh thyme
2 Tablespoons maple syrup
¼ teaspoon ground cinnamon
¼ teaspoon ground ginger
1 teaspoon apple cider vinegar optional

US Customary – Metric

Instructions

Preheat oven to 400°F. Line a half sheet pan with parchment paper. Peel and remove the seeds from the butternut squash; cut into approximately 1-inch cubes. Quarter the yellow onion and apple (keep the skin of the apple on, but core it), and keep the garlic cloves in their husks, removing any excess paper.
2.25 pounds butternut squash, 1 medium yellow onion, 4 cloves garlic, 1 Honeycrisp apple
Place the veggies on the baking sheet and toss with olive oil and salt. Bake for 25-35 minutes, until tender. The exact time will depend on the size of the veggies. Toss halfway through, and remove the garlic if tender at that point.
2 Tablespoons extra virgin olive oil, 1 teaspoon kosher salt
Meanwhile, add vegetable stock, spices, thyme, and maple syrup to the bowl of a high-speed blender. Once the veggies are tender, add them to it.
3 cups vegetable stock, ⅛ teaspoon ground nutmeg, 1 ½ teaspoons fresh thyme, 2 Tablespoons maple syrup, ¼ teaspoon ground cinnamon, ¼ teaspoon ground ginger
Vent the lid as needed to allow steam to escape, and blend on high until smooth. Taste test and add salt and/or pepper as desired; if it needs some brightness, add a splash of apple cider vinegar (or lemon juice).
1 teaspoon apple cider vinegar
If the soup isn't hot enough to your liking, transfer to a stockpot and reheat over medium-high heat. Serve with toasted pepitas, croutons, or apple slices as desired. Enjoy!

Notes

Store in an airtight container in the fridge for up to 5 days; reheat on the stove or in the microwave.
The soup also freezes beautifully!

Nutrition

The post Roasted Butternut Squash Soup with Apples appeared first on Fork in the Kitchen.