Recipe 887
Brothy Carrot butter bean soup.
Ingredients
🔸1 honeynut squash (or 150g roasted squash)
🔸4 garlic cloves
🔸3 Cipolline onions (170g sliced) or use normal red onions
🔸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
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