Ingredients
Roasted Vegetables & Aromatics
- 1 honeynut squash (or 150g roasted squash)
- 4 garlic cloves
- 3 Cipolline onions (170g sliced)
- Olive oil, as needed for roasting
- Kosher salt, as needed for roasting
Soup Base
- 4 large carrots (320g), sliced in half lengthwise then chopped into half-moons
- 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 the Oven: Preheat your oven to 450°F (232°C) and line a medium sheet pan with parchment paper to prepare for roasting the vegetables.
- Prepare Aromatics and Vegetables: Thinly slice the cipolline onions and peel the garlic cloves. Slice the carrots in half lengthwise then chop into uniform half-moon shapes to ensure even cooking.
- Roast Onions, Garlic, and Squash: Toss the sliced onions and garlic cloves with olive oil and kosher salt on the prepared sheet pan. Place the halved honeynut squash face-down on the pan. Roast together, removing the garlic and onions when the onions are translucent with slight charring (around 20-25 minutes). Continue roasting squash until fork-tender.
- Sauté Carrots: While roasting, heat olive oil in a deep pot or Dutch oven over medium-high heat. Add the carrots and allow them to cook undisturbed for 5 minutes to develop color. Continue cooking for a total of 10-12 minutes, until the carrots are soft and starting to brown.
- Add Herbs and Seasonings: Sprinkle the dried Italian herbs, Aleppo pepper, and kosher salt over the sautéed carrots. Stir for about 30 seconds to bloom the spices and release their aromas.
- Add Beans, Water, and Roasted Onions: Stir in the drained butter beans, 5 cups of water, and the roasted onions. Reduce heat to low and let the soup simmer gently while the squash finishes roasting.
- Blend Squash and Garlic: Once the squash is tender, scoop 150g of the roasted squash along with the roasted garlic cloves into a blender. Add about 2 cups of the hot broth from the pot, avoiding solids like beans, carrots, and onions. Blend on high until smooth and creamy.
- Incorporate Blended Squash and Dill: Pour the blended squash and garlic mixture back into the soup. Stir in the roughly chopped dill, then taste and adjust seasoning with additional salt if needed.
- Simmer to Develop Flavor: Let the soup simmer for another 15-20 minutes to allow flavors to meld. Serve hot. Note that this soup improves in flavor if allowed to rest and sit for a while before serving.
Notes
- To keep onions from overpowering the soup texture, slice thinner or halve larger onions for better blending.
- Uniform carrot size ensures even cooking and browning.
- Use a sturdy blender that can handle hot liquids safely.
- Adjust Aleppo pepper amount for desired heat level—it adds a mild spicy, smoky flavor.
- For a vegan variation, ensure the bread or accompaniments are vegan if served together.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
