Preheat your oven to 450°F (230°C).

Slice the sweet onion and carrots into uniform half-moons and halve the honeynut squash lengthwise, scooping out seeds.

Toss the sliced onion and unpeeled garlic with olive oil and salt. Place squash cut-side down on a lined baking sheet and roast for 20-25 minutes.

In a pot, heat olive oil over medium-high heat, add carrots and sauté for 10-12 minutes. Stir in Aleppo pepper and cook for an additional 30 seconds.

Remove roasted vegetables from the oven, peel garlic, and add to the pot with butter beans and water.

Simmer the mixture gently for 10-15 minutes.

Blend the roasted squash and garlic with a ladleful of broth until smooth.

Return the blended mixture to the pot and stir in dill, simmer for an additional 15-20 minutes before serving.