Why Make This Recipe
Chili Butternut Squash Soup is a warming and comforting dish perfect for cooler days. It combines the sweetness of butternut squash with the richness of coconut milk and the warmth of chili powder. This soup is not only delicious but also packed with nutrients from the squash and beans, making it a healthy choice for lunch or dinner.
How to Make Chili Butternut Squash Soup
Ingredients:
- 1 medium butternut squash, peeled and diced
- 1 can white beans, drained and rinsed
- 1 can coconut milk
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon chili powder
- 1 teaspoon salt
- 4 cups vegetable broth
- Pepper to taste
Directions:
- In a large pot, heat olive oil over medium heat. Add the onion and garlic, sauté until softened.
- Add the diced butternut squash, vegetable broth, chili powder, and salt. Bring to a boil, then reduce heat and simmer for about 15 minutes, or until the squash is tender.
- Stir in the white beans and coconut milk, and cook for an additional 5 minutes.
- Blend the soup until smooth, either using an immersion blender or transferring to a regular blender.
- Season with pepper to taste, serve hot.
How to Serve Chili Butternut Squash Soup
Serve Chili Butternut Squash Soup warm, topped with a sprinkle of chili flakes or fresh herbs for added flavor. It pairs well with crusty bread, making it a complete meal.
How to Store Chili Butternut Squash Soup
You can store leftover soup in an airtight container in the refrigerator for up to 4 days. If you want to keep it longer, freeze it in freezer-safe containers for up to 3 months. Just thaw it in the refrigerator before reheating.
Tips to Make Chili Butternut Squash Soup
- To save time, you can buy pre-cut butternut squash.
- You can adjust the level of spice by adding more or less chili powder according to your taste.
- For a creamier texture, blend the soup longer, or add more coconut milk.
Variation
You can add different vegetables like carrots or sweet potatoes for extra flavor. A splash of lime juice can brighten the soup and add a zing.
FAQs
Can I make this soup vegan?
Yes, all the ingredients are plant-based, making it a perfect vegan choice.
Can I use other beans instead of white beans?
Absolutely! You can use kidney beans, black beans, or even chickpeas if you prefer.
How spicy is this soup?
The spiciness depends on the amount of chili powder you use. Start with 1 tablespoon and adjust to your taste.
Chili Butternut Squash Soup
Ingredients
Method
- In a large pot, heat olive oil over medium heat. Add the onion and garlic, sauté until softened.
- Add the diced butternut squash, vegetable broth, chili powder, and salt. Bring to a boil, then reduce heat and simmer for about 15 minutes, or until the squash is tender.
- Stir in the white beans and coconut milk, and cook for an additional 5 minutes.
- Blend the soup until smooth, either using an immersion blender or transferring to a regular blender.
- Season with pepper to taste, serve hot.