Brothy Carrot Butter Bean Soup
Course:
Dinner
Total Time:
1 hour, 30 minutes
Ingredients
- 150 grams Butternut Squash (or 1 squash, halved)
- 1 head Garlic (top cut off)
- 1 Onion (sliced)
- 1 tablespoon Olive Oil
- Salt
- Black Pepper
- 4 Carrot (cut into half-moons)
- 21⁄2 teaspoons Italian Seasoning (reduced from 1tbsp)
- 21⁄2 teaspoons Paprika (reduced from 1tbsp)
- 1⁄4 teaspoons Cayenne Pepper
- 800 grams Butter Beans
- 470 millilitres Chicken Stock (use it all)
- 3 sprigs Dill (fresh; NOT optional)
- 200 millilitres Water (to taste; to adjust soup consistency)
Steps
- Preheat the oven to 200 degrees C fan.
- Prep the vegetables. For the onion: cut it in half, then slice in half again, then cut into thin slices. Cut the carrots into half-moons.
- Put the onion and garlic onto the baking sheet and toss with olive oil, salt, and pepper. Add the butternut squash, and also salt and pepper. (If using a whole squash, place it face-down on the pan).
- Roast for 25 minutes until onions start to char. Check on the onions periodically to make sure they don't burn! You want black tips here.
- Meanwhile, roast half the carrots on a separate baking sheet. They'll also take about 25-30 mins.
- After 25 minutes, remove the onions (and carrots if they're done). Set aside.
- Let the squash and garlic continue to roast until tender. Maybe another 15-20 minutes.
- Meanwhile, in a dutch oven, saute the carrots in olive oil over medium-high heat). I like to let the carrots sit for 5 minutes undisturbed in the pan so they can develop some color. Let the carrots saute for about 10-12 minutes or until soft and starting to brown.
- Sprinkle in the herbs, spices, and salt, and stir to bloom – about 30 seconds.
- Add in the beans, all the stock, and roasted onion. Reduce the heat to low, and let the soup simmer while waiting for the squash to finish roasting.
- At this point (or at step 11), add 100-200ml extra boiling water to adjust consistency.
- Once the squash is done, add it to a blender, along with the roasted garlic, dill, and a few spoonfuls of the soup broth. Blend on high until smooth and creamy, then dump back into the soup.
- Stir the soup and adjust for salt. Let it simmer for 15-20 minutes before serving. The longer this soup sits, the better it gets!
Source: https://munchingwithmariyah.com/brothy-carrot-butter-bean-soup/