Brothy Carrot Butter Bean Soup Recipe

Introduction

This brothy carrot butter bean soup is a comforting and flavorful dish perfect for chilly days. Roasting the squash and aromatics adds depth, while creamy blended butter beans create a smooth texture. It’s simple, hearty, and packed with wholesome ingredients.

Ingredients

• 1 honeynut squash (or 150g roasted squash)
• 4 garlic cloves
• 3 Cipolline onions (170g sliced)*
• Olive oil and kosher salt for roasting
• 4 large carrots, sliced in half lengthwise, then chopped into half-moons (320g chopped)
• 1/4 cup (52g) olive oil
• 1 tbsp dried Italian herbs
• 1 tbsp Aleppo pepper
• 2 tsp Diamond Crystal kosher salt, plus more as needed
• 2 (14 oz) cans butter beans, drained and rinsed
• 5 cups water
• 1/2 cup loosely packed dill, roughly chopped

Instructions

1. Step 1: Preheat the oven to 450°F and line a medium sheet pan with parchment paper.
2. Step 2: Prepare the aromatics and vegetables. Thinly slice the onions and chop the carrots into uniform half-moons for even cooking.
3. Step 3: Place the sliced onions and garlic cloves on the sheet pan, toss with olive oil and kosher salt. Add the halved honeynut squash face-down on the pan. Roast the onions and garlic for about 20-25 minutes until the onions are translucent and slightly charred, then remove them and continue roasting the squash until fork-tender.
4. Step 4: Meanwhile, heat olive oil in a deep pot over medium-high heat. Add the carrots and let them cook undisturbed for 5 minutes to develop color, then sauté for a total of 10-12 minutes until soft and beginning to brown.
5. Step 5: Stir in dried Italian herbs, Aleppo pepper, and salt. Cook for about 30 seconds to bloom the spices.
6. Step 6: Add the butter beans, water, and roasted onions to the pot. Reduce the heat to low and let the soup simmer while the squash finishes roasting.
7. Step 7: Once the squash is done, add 150g of it along with roasted garlic and about 2 cups of broth (avoid scooping beans, carrots, or onions) to a blender. Blend until smooth and creamy.
8. Step 8: Pour the blended squash mixture back into the pot with the soup, add the chopped dill, and stir well.
9. Step 9: Adjust the seasoning with salt if needed and let the soup simmer for another 15-20 minutes to develop flavors before serving.

Tips & Variations

• Use sweet onions instead of Cipolline if unavailable; just adjust slicing thickness to ensure soft texture.
• For a spicier kick, add a pinch of red chili flakes along with Aleppo pepper.
• Swap dill for fresh parsley or thyme for a different herb flavor.
• If you prefer a thicker soup, blend more of the squash or some of the beans.
• Roasting the vegetables enhances sweetness—don’t skip this step for best flavor.

Storage

Store the soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth if it becomes too thick. This soup also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh squash instead of roasted squash?

Roasting the squash develops a deeper, sweeter flavor, but you can cook fresh squash directly in the soup. Simply peel, cube, and simmer it with the other ingredients until tender before blending.

Is this soup suitable for a vegan diet?

Yes, this recipe uses plant-based ingredients only and is naturally vegan.

Brothy Carrot Butter Bean Soup Recipe

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★★★★★

4.4 from 93 reviews

• Author: lina
• Total Time: 1 hour
• Yield: 6 servings 1x
• Diet: Vegan

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Description

A comforting and hearty Brothy Carrot Butter Bean Soup featuring roasted honeynut squash, caramelized carrots, and creamy blended butter beans. Infused with garlic, cipolline onions, Italian herbs, and Aleppo pepper, this soup delivers a rich depth of flavor with a silky texture and fresh dill garnish. Perfect for a cozy meal any time of year.

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Ingredients

Scale 1x2x3x

Roasted Aromatics and Squash

• 1 honeynut squash (or 150g roasted squash)
• 4 garlic cloves
• 3 Cipolline onions (170g sliced)
• Olive oil, for roasting
• Kosher salt, for roasting

Soup Base

• 4 large carrots, sliced in half lengthwise then chopped into half-moons (320g)
• 1/4 cup (52g) olive oil
• 1 tbsp dried Italian herbs
• 1 tbsp Aleppo pepper
• 2 tsp Diamond Crystal kosher salt, plus more as needed
• 2 (14 oz) cans butter beans, drained and rinsed
• 5 cups water
• 1/2 cup loosely packed dill, roughly chopped

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Instructions

1. Preheat the oven and prepare the pan. Preheat your oven to 450°F (232°C) and line a medium sheet pan with parchment paper to prepare for roasting the aromatics and squash.
2. Prep the aromatics and vegetables. Thinly slice the cipolline onions. If using a larger sweet onion, slice across and then halve to ensure easy blending later. Cut the carrots into uniform half-moons for even cooking.
3. Roast the onions, garlic, and squash. Toss the sliced onions and garlic cloves with olive oil and kosher salt on the parchment-lined sheet pan. Place the halved honeynut squash face-down on the pan as well. Roast the onions and garlic for about 20-25 minutes until onions are translucent and lightly charred, then remove them. Continue roasting the squash until fork-tender.
4. Sauté the carrots. While the squash roasts, heat the olive oil in a Dutch oven or deep pot over medium-high heat. Add the carrots and let them cook undisturbed for 5 minutes to develop color, then sauté for a total of 10-12 minutes until soft and beginning to brown.
5. Add seasoning and beans. Sprinkle in the dried Italian herbs, Aleppo pepper, and 2 teaspoons of kosher salt to the carrots. Stir for about 30 seconds to bloom the spices. Then add the drained butter beans, 5 cups of water, and the roasted onions and garlic. Reduce heat to low and let the soup simmer while the squash finishes roasting.
6. Blend the roasted squash and garlic with broth. Once the squash is fork-tender, blend 150g of the roasted squash with the roasted garlic and about 2 cups of the soup broth (avoid including beans, carrots, or onions) in a blender until smooth and creamy.
7. Finish the soup. Return the blended mixture to the pot along with the chopped dill. Stir well, adjust salt to taste, and let the soup simmer gently for 15-20 minutes to meld the flavors. The soup improves with resting time before serving.

Notes

• Uniformly slicing the carrots ensures even cooking and better texture.
• Use Diamond Crystal kosher salt for seasoning as its volume differs from other salts.
• If honeynut squash is unavailable, substitute with butternut squash or another sweet winter squash.
• The soup can be stored refrigerated for up to 4 days and reheated gently on the stovetop.
• For a vegan option, this recipe is already plant-based and contains no animal products.
• The longer the soup sits after cooking, the more the flavors develop and deepen.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Soup
• Method: Roasting
• Cuisine: American

Keywords: carrot soup, butter bean soup, roasted squash soup, vegan soup, hearty vegetable soup, fall soup recipe