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Brothy Carrot Butter Bean Soup Recipe

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★★★★★

4.8 from 138 reviews

This Brothy Carrot Butter Bean Soup is a vibrant and hearty dish combining the natural sweetness of roasted honeynut squash, caramelized onions, and garlic with tender carrots and creamy butter beans. Infused with Italian herbs and a kick of Aleppo pepper, it’s a comforting and flavorful soup that balances creamy and brothy textures, perfect for a nourishing lunch or dinner.

Ingredients

Scale

Roasted Vegetables

  • 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

  1. Preheat Oven: Preheat your oven to 450°F and line a medium sheet pan with parchment paper for roasting the vegetables.
  2. Prep Vegetables: Thinly slice the Cipolline onions and prepare the garlic cloves. Slice the carrots into uniform half-moons to ensure even cooking.
  3. Roast Aromatics and Squash: Toss the sliced onions and garlic cloves with olive oil and kosher salt and spread them evenly on the prepared sheet pan. Place the honeynut squash halves face-down on the pan. Roast the garlic and onions for about 20-25 minutes until the onions begin to char and become translucent. Continue roasting the squash until fork-tender.
  4. Sauté Carrots: While the aromatics roast, heat olive oil in a dutch oven or any deep pot over medium-high heat. Add the carrots and let them cook undisturbed for 5 minutes to develop color. Continue sautéing for a total of 10-12 minutes until the carrots soften and begin to brown.
  5. Season and Build Soup Base: Sprinkle the sautéed carrots with dried Italian herbs, Aleppo pepper, and kosher salt. Stir for about 30 seconds to bloom the spices. Add the drained butter beans, water, and roasted onions (but not the squash yet). Reduce heat to low and let the soup simmer gently while the squash finishes roasting.
  6. Blend Roasted Squash and Garlic: Once the squash is fork-tender, add 150g of the roasted squash and all of the roasted garlic to a blender. Pour in about 2 cups of the soup broth only (without beans, carrots, or onions). Blend on high until smooth and creamy.
  7. Combine and Simmer: Pour the blended squash and garlic mixture back into the soup pot with the simmering broth. Add the roughly chopped dill. Stir well and adjust seasoning with additional salt if needed. Let the soup simmer for 15-20 minutes to meld flavors.
  8. Serve: Serve the soup warm. Note that the soup improves in flavor the longer it sits, making it ideal for leftovers or make-ahead meals.

Notes

  • Use a honeynut squash or substitute with any small, sweet squash like butternut for best flavor.
  • Ensure carrots are cut uniformly for even cooking.
  • The Aleppo pepper adds subtle heat and sweetness; adjust to taste or substitute with red chili flakes if unavailable.
  • For a thicker soup, use more roasted squash or blend a portion of the beans as well.
  • Leftovers can be stored in the refrigerator for up to 3 days or frozen for longer storage.
  • This soup can be made gluten-free and vegetarian as listed.

Keywords: carrot soup, butter bean soup, roasted squash soup, vegetarian soup, healthy soup, creamy vegetable soup

Find it online: https://yumwithmia.com/brothy-carrot-butter-bean-soup-recipe/