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–+ servings

Ultimate Creamy Carrot Butter Bean Soup (Brothy & Delicious)

This incredible Carrot Butter Bean soup is possibly one of the best soup recipes you'll ever make. It features a creamy base of tender butter beans, sweet caramelized carrots, and a rich, savory broth infused with roasted honeynut squash and garlic. A hint of Aleppo pepper adds a gentle, zesty heat, making it the perfect comforting meal to enjoy during the fall season. The flavors deepen over time, so it's ideal for meal prep.
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Course: Dinner, Lunch, Soup
Cuisine: American
Keyword: butter bean soup, Carrot Butter Bean, fall soup, honeynut squash soup, soup recipes
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 5 servings
Calories: 335kcal

Ingredients 

Soup Ingredients

  • 1 honeynut squash or 150g roasted squash; butternut or kabocha also work
  • 4 cloves garlic
  • 3 Cipolline onions about 170g, sliced; or substitute with sweet onion
  • Olive oil for roasting
  • kosher salt for roasting
  • 4 large carrots sliced in half lengthwise, then into half-moons (about 320g)
  • 1/4 cup extra virgin olive oil about 52g
  • 1 tbsp dried Italian herb blend
  • 1 tbsp Aleppo pepper
  • 2 tsp Diamond Crystal kosher salt plus more to taste
  • 2 cans butter beans 14 oz cans, drained and rinsed
  • 5 cups water or substitute with vegetable stock
  • 1/2 cup fresh dill loosely packed and roughly chopped

Instructions

  • Preheat the oven to 450°F (232°C) and line a medium-sized sheet pan with parchment paper for easy cleanup.
  • Prepare the aromatics for roasting by placing the sliced onions and whole garlic cloves onto the prepared sheet pan. Toss them with a drizzle of olive oil and a pinch of kosher salt. Place the halved honeynut squash cut-side down on the same pan.
  • Roast everything at 450°F. Remove the onions and garlic after 20-25 minutes, once the onions are translucent and starting to char. Continue roasting the squash until it is completely fork-tender.
  • Sauté the carrots in a large Dutch oven or deep pot with 1/4 cup of olive oil over medium-high heat. Allow the carrots to cook undisturbed for 5 minutes to develop color, then continue sautéing for another 5-7 minutes until soft and lightly browned.
  • Stir in the dried Italian herbs, Aleppo pepper, and 2 teaspoons of kosher salt to bloom the spices for about 30 seconds. Add the drained and rinsed butter beans, 5 cups of water, and the roasted onions to the pot. Reduce the heat to low and let the soup base simmer.
  • Blend the broth by scooping out about 2 cups of the liquid from the pot (avoiding solids) and adding it to a blender. Add the roasted garlic and 150g of the roasted squash flesh. Blend on high until the mixture is completely smooth and creamy.
  • Pour the creamy squash mixture back into the pot with the soup. Stir in the freshly chopped dill and adjust the seasoning with more salt if needed. Let the soup simmer for at least 15-20 minutes to allow the flavors to meld together before serving.

Equipment

  • Sheet Pan
  • Dutch Oven or large pot
  • Blender

Notes

*For the onions, if you can't find Cipolline, an equal amount (about 170g) of sliced sweet onion or pearl onions makes a great substitute. **For the liquid, feel free to replace the water with vegetable or chicken stock for an even richer flavor.

Nutrition

Calories: 335kcal | Carbohydrates: 38g | Protein: 8g | Fat: 14g | Saturated Fat: 2g | Sodium: 590mg | Potassium: 650mg | Fiber: 9g | Sugar: 9g | Vitamin A: 15000IU | Vitamin C: 15mg | Calcium: 80mg | Iron: 3.5mg