Roasted Squash and Butter Bean Soup

Name: Roasted Squash and Butter Bean Soup
Yield: 4 servings
Ingredients: 1 honeynut squash (or 150g roasted squash); 4 garlic cloves; 3 Cipolline onions (170g sliced)*; Olive oil and kosher salt for roasting (olive oil); Olive oil and kosher salt for roasting (kosher salt); 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

Roasted honeynut squash, onions and garlic simmered with carrots, butter beans, Aleppo pepper and Italian herbs, finished with fresh dill.

Glycemic Load: 4.6 (Low)

349 calories per serving

Serves: 4

About This Calculation

Roasted Squash and Butter Bean Soup has a low glycemic load of 4.6 per serving — minimal blood sugar impact — suitable for most people managing diabetes or blood sugar levels.

The primary glycemic load contributors are carrots, chopped (GL 2.1), honeynut squash, roasted flesh (GL 1.9), cipollini onions, sliced (GL 0.5). These ingredients account for the majority of the carbohydrate impact per serving.

Glycemic load is calculated as GL = (GI × Net Carbs per serving) ÷ 100, where GI is the glycemic index and net carbs exclude dietary fiber. Calculations draw on established nutritional references including USDA FoodData Central values and peer-reviewed glycemic index research.