Go Back
–+ servings

Honeynut Squash Brothy Beans

5 from 1 review
Half brothy beans, half hearty vegetable stew - this soup is an easy to make, slightly spicy, highly comforting soup that truly is the whole meal.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings

Equipment

Ingredients

  • 1 honeynut squash
  • 1 small head of garlic
  • 2 tablespoons and 2 teaspoons extra-virgin olive oil, divided, plus more as needed
  • 1 large white onion
  • 2 cups Brussels sprouts
  • 4 sprigs fresh rosemary, stems removed
  • 4 sprigs fresh thyme, stems removed
  • Diamond Crystal kosher salt
  • Freshly ground black pepper
  • 4 cups vegetable stock
  • 1/4 cup dry white wine, optional
  • 1 tablespoon Calabrian chili paste, or Italian red pepper paste
  • 1 (15.5 oz) can butter beans, drained and rinsed
  • 2 tablespoons red wine vinegar, this can be swapped for a squeeze of lemon juice

Instructions 

  1. Preheat the oven to 400°F.
  2. Cut the honeynut squash in half, remove the seeds, and place it face-down on a parchment-lined baking sheet.
  3. Cut the top off of the garlic head and drizzle with 2 teaspoons of olive oil. Wrap tightly in foil and add it to the baking sheet.
  4. Roast the squash and the garlic for 30 minutes at 400°F, or until the squash is very soft.
  5. While the squash is roasting, thinly slice the white onion and 2 cups of brussel sprouts, then roughly chop the leaves from 4 sprigs each of thyme and rosemary. Keep all of these separate and set them aside.
  6. Once the squash is out of the oven, scoop the inside into a blender with 4 cups of vegetable stock. Squeeze in the roasted garlic cloves. Blend until a smooth "honeynut broth" forms. Set this aside.
  7. Place a large pot or sauté pan over medium heat. Add 1 tablespoon of olive oil to the pan and add in half of the brussel sprouts. Cook, stirring occasionally, for 3-4 minutes, or until the brussel sprouts are starting to slightly char on the edges. Remove from the pan and set aside for serving.
  8. Add the remaining tablespoon olive oil to the pan and add the sliced onions. Stir to coat them in the oil and cook for 4-5 minutes, or until softened. Add in the rosemary, thyme, and season with salt and pepper to taste and stir.
  9. If you are choosing to use it, add 1/4 cup white wine and continue to cook for 2-3 minutes, or until the alcohol has cooked off. This adds a gentle acidity to the soup that is just delicious, but totally optional.
  10. Add 1 tablespoon of Calabrian chili paste and stir to coat everything in it. Add the drained butter beans and stir, cooking for another 1-2 minutes.
  11. Pour in the honeynut broth, stir to combine and let everything come to a gentle simmer.
  12. Add the remaining uncooked brussel sprouts. Cover and simmer for an additional 15 minutes.
    *I choose to add the brussel sprouts at this step so that they maintain some color and texture, even as they cook through. It makes such a difference!
  13. Add 2 tablespoons red wine vinegar right before removing from the heat. Taste and season the soup with salt and pepper as needed.in
  14. To serve, generously portion into 4 bowls, top with charred brussel sprout shreds and eat with either crusty bread or warm rice.
Serving: 14 ozCalories: 211kcalCarbohydrates: 29gProtein: 8gFat: 8g