Go Back

Chili Butternut Squash Soup

A warming and comforting soup that combines the sweetness of butternut squash with coconut milk and chili powder, offering a nutrient-rich meal perfect for lunch or dinner.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American, Vegan
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 medium butternut squash, peeled and diced
  • 1 can white beans, drained and rinsed
  • 1 can coconut milk
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 tablespoon chili powder
  • 1 teaspoon salt
  • 4 cups vegetable broth
  • Pepper to taste

Method
 

Preparation
  1. In a large pot, heat olive oil over medium heat. Add the onion and garlic, sauté until softened.
  2. 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.
  3. Stir in the white beans and coconut milk, and cook for an additional 5 minutes.
  4. Blend the soup until smooth, either using an immersion blender or transferring to a regular blender.
  5. Season with pepper to taste, serve hot.

Notes

Serve warm topped with chili flakes or fresh herbs. Pairs well with crusty bread. Can store in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.