Brothy Carrot Butter Bean Soup

Why You’ll Love This Recipe

As the days grow cooler and the leaves begin to blanket the ground, there’s a special comfort that comes from a warm bowl of soup. This Brothy Carrot Butter Bean Soup is just the kind of cozy dish that wraps around you like a favorite blanket. With its creamy texture and the sweetness of roasted honeynut squash, each spoonful is a reminder of the joyful moments spent in the kitchen, conjuring flavors that embrace the heart and soul.

Imagine your kitchen filled with the warm, savory aroma of sautéed garlic and caramelized onions mingling with earthy herbs. It’s a nostalgic scene that ties together the memories of family gatherings and weekend cooking sprees. Whether you’re in need of an easy weeknight dinner or a comforting bowl for a chilly afternoon, this soup brings that ideal hug-in-a-bowl feeling.

This is one you’ll definitely want to pin for later!

What Makes This Recipe So Good

• Comforting and Creamy: The combination of roasted squash and creamy butter beans creates a luxurious texture that’s truly satisfying.
• Simple Ingredients: Made with easy-to-find ingredients, this soup is frugal while still being packed with flavor.
• Healthy and Nourishing: Loaded with vegetables and high in protein, it’s a wholesome meal that fits perfectly into a balanced diet.
• Easy to Make: This recipe is beginner-friendly and can be prepared in about an hour, making it a perfect weeknight option.
• Versatile Leftovers: The flavors deepen as it sits, making the leftovers as delightful as the first serving.

Gather These Simple 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

Let’s Make It Together

1. Preheat the oven: Begin by preheating your oven to 450°F and lining a medium sheet pan with parchment paper.

2. Prep the aromatics and veggies: Thinly slice the Cipolline onions. If you’re using a larger variety of sweet onion, slice them across and then in half for better blending into the soup. Cut the carrots into uniform half-moons to ensure even cooking.

3. Roast the aromatics and squash: Spread the sliced onions and garlic cloves on the prepared sheet pan. Drizzle with olive oil and sprinkle kosher salt over them. Place the halved honeynut squash face-down on the pan and roast everything together. After about 20-25 minutes, remove the garlic and onion once they begin to char and become translucent. Let the squash continue roasting until it’s fork-tender.

4. Sauté the carrots and soup base: Meanwhile, heat olive oil in a dutch oven or deep pot over medium-high heat. Add the chopped carrots and let them sit for about 5 minutes to develop a golden color. Sauté for 10-12 minutes until the carrots are soft and slightly browned. Add the dried Italian herbs, Aleppo pepper, and salt, stirring for about 30 seconds to release their flavors.

5. Dump in the beans and broth: Stir in the drained butter beans, 5 cups of water, and the roasted onion mixture. Reduce the heat to low and let the soup simmer while the squash finishes roasting.

6. Blend the broth and simmer the soup: Once the squash is done, remove 150g of it and place it in a blender with the roasted garlic and about 2 cups of broth (making sure to leave the beans, carrots, and onions in the pot). Blend until smooth and creamy, then pour it back into the soup along with the chopped dill. Stir well, taste, and adjust salt as needed. Allow to simmer for an additional 15-20 minutes before serving. Trust me, the longer it sits, the more flavor it develops!

Delicious Variations to Try

• Add Greens: Toss in some fresh spinach or kale towards the end of cooking for a vibrant, nutrient-packed boost.
• Top with Crunch: For added texture, sprinkle some toasted pumpkin seeds or croutons over the soup before serving.
• Spice it Up: If you love a kick, mix in a bit of cayenne pepper or top with a drizzle of spicy chili oil for a zesty finish.
• Creamy Indulgence: Stir in a dollop of Greek yogurt or a splash of coconut milk just before serving for an extra layer of creamy goodness.

Chef Emma’s Helpful Tips

• Make-Ahead Advice: This soup tastes even better the next day, so consider making a big batch ahead of time!
• Ingredient Swaps: Feel free to substitute other beans if butter beans aren’t available; chickpeas or white beans also work wonderfully.
• Slicing Tricks: A sharp knife and a steady hand will make slicing your vegetables easier and less time-consuming.
• Storage Suggestions: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove with a splash of water to maintain its creamy texture.

Nutrition Information per Serving

• Serving Size: 1 bowl
• Calories: 350
• Carbohydrates: 45g
• Sugar: 8g
• Fat: 12g
• Protein: 10g
• Sodium: 600mg

Frequently Asked Questions

Can I make this ahead?
Absolutely! This soup tastes even better the next day, so meal prep away.

Can I use different ingredients?
Yes! Substitute in your favorite seasonal vegetables or beans as desired.

How do I store leftovers?
Keep it in an airtight container in the refrigerator for up to 4 days.

How long does it last?
When stored properly, the soup can last in the fridge for about 4 days and may be frozen for up to 3 months.

A Cozy Closing Note

This Brothy Carrot Butter Bean Soup is more than just a meal; it’s a way to cherish the cozy moments of the season. With its creamy texture and hearty flavors, it’s sure to bring warmth to your table and smiles to all who gather around. Save this Brothy Carrot Butter Bean Soup to your Pinterest board so it’s ready when you need a cozy treat!