Brothy Carrot Butter Bean Soup Recipe
This Brothy Carrot Butter Bean Soup is a comforting, flavorful dish combining roasted honeynut squash, garlic, and caramelized cipolline onions with tender carrots and creamy butter beans. Enhanced with dried Italian herbs, Aleppo pepper, and fresh dill, this soup is both hearty and bright, ideal for a cozy meal. The broth is blended smooth with roasted squash and garlic, creating a luscious and nourishing texture that improves with time.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
Roasted Vegetables
- 1 honeynut squash (or 150g roasted squash)
- 4 garlic cloves
- 3 Cipolline onions (170g sliced)
- Olive oil and kosher salt for roasting
Main Soup Ingredients
- 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
- Preheat Oven: Preheat your oven to 450°F and line a medium sheet pan with parchment paper to prepare for roasting the aromatics and squash.
- Prep Vegetables: Thinly slice the cipolline onions and chop the carrots into uniform half-moons for even cooking. This step ensures all components cook uniformly and blend smoothly.
- Roast Aromatics and Squash: Toss the sliced onions and whole garlic cloves with olive oil and kosher salt, placing them on the sheet pan. Position the halved honeynut squash cut side down on the pan. Roast for 20-25 minutes until the onions are translucent and slightly charred, and garlic is softened. Let the squash continue roasting until fork-tender.
- Sauté Carrots and Start Soup Base: While roasting, heat olive oil in a large pot or Dutch oven over medium-high heat. Add the chopped carrots and cook, allowing them to sit undisturbed for 5 minutes to develop color. Sauté for 10-12 minutes until carrots are soft and starting to brown.
- Season and Add Liquids: Sprinkle dried Italian herbs, Aleppo pepper, and kosher salt over the carrots and stir for about 30 seconds to bloom the spices. Add drained butter beans, 5 cups of water, and the roasted onions and garlic. Reduce heat to low, allowing the soup to simmer gently while the squash finishes roasting.
- Blend Roasted Squash with Broth: Once the squash is tender, scoop 150g of roasted squash and roasted garlic into a blender with about 2 cups of only the broth from the pot (avoid solids). Blend on high until the mixture is smooth and creamy.
- Combine and Simmer: Return the blended squash mixture to the pot and stir in the fresh chopped dill. Adjust seasoning with salt as needed. Let the soup simmer for 15-20 minutes to allow flavors to meld. The soup tastes even better after resting.
Notes
- Use cipolline onions for a sweeter, milder onion flavor; substitute with small sweet onions if unavailable.
- Ensure carrots are cut uniformly to promote even cooking and prevent under or overcooked pieces.
- The soup improves in flavor after sitting for a few hours or overnight, making it excellent for meal prep.
- Adjust Aleppo pepper quantity according to your preferred spice level.
- For a vegan and kosher-friendly option, verify the kosher status of the olive oil and beans.
Keywords: carrot soup, butter bean soup, roasted squash soup, vegetarian soup, healthy soup, Mediterranean soup
