Brothy Carrot Butter Bean Soup Recipe

Introduction

This brothy carrot butter bean soup is a comforting blend of roasted vegetables and creamy beans, perfect for a cozy meal. With hints of Italian herbs and a touch of Aleppo pepper, it’s flavorful yet light. Easy to prepare, it’s a great way to enjoy wholesome ingredients in a satisfying bowl.

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: Prep the aromatics and veggies. Thinly slice the onions. Cut the carrots into uniform half-moon pieces to ensure even cooking.
3. Step 3: Toss the sliced onions and garlic cloves with olive oil and kosher salt on the sheet pan. Place the halved honeynut squash face-down on the pan. Roast until the onions are translucent and starting to char (about 20-25 minutes), then continue roasting the squash until fork-tender.
4. Step 4: While roasting, 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. Continue sautéing for 10-12 minutes until soft and slightly browned.
5. Step 5: Sprinkle in dried Italian herbs, Aleppo pepper, and salt. Stir for about 30 seconds to bloom the spices. Add butter beans, water, and the roasted onions to the pot. Reduce heat to low and let the soup simmer.
6. Step 6: When the squash is ready, blend 150g of roasted squash with the roasted garlic and 2 cups of the soup broth until smooth and creamy. Avoid blending any solids like beans or carrots.
7. Step 7: Pour the blended mixture back into the pot with the soup. Stir in the chopped dill and adjust salt to taste. Let the soup simmer for another 15-20 minutes before serving. The flavors improve if allowed to sit for a while.

Tips & Variations

• Use roasted butternut or kabocha squash as a substitute for honeynut squash for a slightly different flavor.
• For a bit of heat, increase the Aleppo pepper or add a pinch of red chili flakes.
• Swap out dill for fresh parsley or cilantro if preferred.
• To make the soup heartier, add cooked quinoa or barley just before serving.

Storage

Store the soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat, stirring occasionally. This soup can also be frozen for up to 3 months; thaw overnight in the fridge and reheat before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried beans instead of canned butter beans?

Yes, but be sure to soak and cook dried butter beans thoroughly before adding them to the soup. This helps avoid undercooked beans and ensures the soup has the right texture.

Is it necessary to blend part of the soup?

Blending some of the roasted squash and garlic with broth creates a creamy texture and deep flavor, but if you prefer a chunkier soup, you can skip this step or blend less. It’s a matter of personal preference.

Brothy Carrot Butter Bean Soup Recipe

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★★★★★

4.8 from 52 reviews

• Author: Simon
• Total Time: 1 hour
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

This brothy carrot butter bean soup is a comforting and flavorful dish that combines roasted honeynut squash, caramelized aromatics, and hearty butter beans with warm herbs and Aleppo pepper. The soup is simmered and then enriched with creamy roasted squash blended into the broth, finished with fresh dill, making it a perfect warming meal full of depth and nutrition.

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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 and kosher salt for roasting

Soup Base

• 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

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Instructions

1. Preheat and Prepare: 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 Vegetables: Thinly slice the Cipolline onions across and prepare the garlic cloves. Slice the large carrots in half lengthwise then chop them into uniform half-moons to ensure even cooking.
3. Roast Aromatics and Squash: Place the sliced onion 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 onion and garlic until the onion is translucent and beginning to char, about 20-25 minutes. Continue roasting the squash until it is fork-tender.
4. Sauté Carrots and Build Soup Base: Meanwhile, heat olive oil in a deep pot over medium-high heat. Add the carrots and let them sauté undisturbed for 5 minutes to develop color. Continue cooking until the carrots are soft and starting to brown, about 10-12 minutes. Stir in the dried Italian herbs, Aleppo pepper, and salt, allowing the spices to bloom for 30 seconds.
5. Add Beans, Water, and Roasted Onion: Add the drained butter beans, 5 cups of water, and the roasted onions and garlic from the pan to the pot. Reduce the heat to low and let the soup simmer gently while the squash finishes roasting.
6. Blend Squash and Garlic: Once the squash is fork-tender, take 150g of the roasted squash and the roasted garlic and add them to a blender with about 2 cups of the soup broth (only broth, no solids). Blend on high until very smooth and creamy.
7. Combine and Finish Soup: Pour the blended squash mixture back into the pot with the soup along with the roughly chopped fresh dill. Stir to combine, taste and adjust seasoning with salt as needed. Let the soup simmer for another 15-20 minutes to meld all the flavors.
8. Serve: Serve the soup warm. It improves in flavor the longer it sits, making it a perfect make-ahead meal or for leftovers.

Notes

• Use uniform carrot pieces to ensure even cooking and consistent texture.
• Blending part of the roasted squash and garlic into the broth adds creaminess without heavy cream or dairy.
• Adjust salt gradually since the soup contains canned beans and kosher salt.
• For a spicier kick, increase Aleppo pepper or add a pinch of red chili flakes.
• The soup can be stored in the refrigerator for up to 4 days and reheated gently on the stovetop.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Soup
• Method: Roasting and Stovetop
• Cuisine: Mediterranean

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