Preheat the oven to 450°F and line a medium sheet pan with parchment paper.

Start off by prepping the aromatics and veggies. Since I used a small onion, I thinly sliced it across. If you’re using a larger variety of sweet onion, slice it across and then in half so the onion blends into the soup better. Additionally, when cutting the carrots into half-moons, keep them uniform in thickness so they cook evenly.

Once prepped, dump the onion and garlic onto the prepared sheet pan, toss with olive oil and kosher salt, and place the halved honeynut squash face-down on the pan. Roast the aromatics and squash together, pulling the garlic and onion out when the onion begins to char and is translucent, around 20-25 minutes. Let the squash continue to roast until fork-tender.

In parallel, saute the carrots in the 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, Aleppo pepper, and salt, and stir to bloom – about 30 seconds. Dump in the beans, water, and roasted onion. Reduce the heat to low, and let the soup simmer while waiting for the squash to finish roasting.

Once the squash is done, add 150g of the roasted squash to a blender, along with the roasted garlic, and about 2 cups of the broth (only use the broth; don’t get the beans, carrots, or onion). Blend on high until smooth and creamy, then dump back into the soup along with the dill. 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!