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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
