Chili Butternut Squash Soup with White Beans

Chili Butternut Squash Soup with White Beans – White bean with sweet butternut squash makes this healthy vegan soup so hearty and comforting! Chile peppers, butternut squash, and white beans are simmered into a flavorful broth full of vegetables specked with baby kale leaves. Enjoy this chili butternut soup for a cold evening! Vegan, gluten-free, dairy-free – Enjoy!

Photo credit: © Eatwell101.com

Ingredients list for the chili butternut squash soup recipe

• 2 cups butternut squash, peeled, and cut into 1/2 inch cubes
• 1/2 medium red chile pepper, diced
• 1 (15-ounce) can white beans, drained and rinsed
• 1 (15-ounce) can diced tomatoes
• 1 tablespoon coconut oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 green onions, chopped
• 1/2 teaspoon Italian seasoning
• 2 sprigs cilantro
• 1 cup coconut milk
• 1 cup vegetable broth
• 1 teaspoon black pepper
• 1 cup tender kale (or collard greens, or spinach), chopped
• 1/4 teaspoon Cayenne pepper

Photo credit: © Eatwell101.com

How to make the chili butternut squash soup

While the ingredients list may look long, the method to prepare this chili butternut soup recipe is super simple:

Heat coconut oil in a large pot and gently fry onions and red chile peppers. Stir in garlic and half the spring onions, then butternut squash, black beans, tomato, Italian Seasoning, and cilantro.

Stir in coconut milk, vegetable broth, black pepper, cayenne pepper and simmer the chili butternut soup for about 20 minutes.

Finally, stir in the kale, cook for another 4 minutes then serve the chili butternut soup with white beans, sprinkled with remaining chopped green onions.

Photo credit: © Eatwell101.com

Tips for the chili butternut soup recipe

This soup with butternut is delicious and heartwarming, perfect for those long chilly nights. Here are a few tips to make this soup recipe even better:

• If you don’t have coconut oil for frying the onions and pepper, use olive or vegetable oil instead.
• Feel free to use any leafy green vegetable such as spinach, collard greens, or swiss chards instead of kale.
• If you like your chili butternut soup spicy, add a dash of Sriracha before adding the vegetable broth.

Photo credit: © Eatwell101.com

How to peel and cut a butternut squash

The method to cut a butternut squash might be intimidating, but in reality, it is way easier than it looks:

1. Using a large, sharp knife, grab the squash firmly with one hand and cut off the bottom of the butternut squash in an even round slice. Then cut off about, 1/4-inch from the stem end.
2. Holding the butternut squash in one hand, peel off the outer layer of the squash with a vegetable peeler. You might have to make several passes to reach the orange flesh.
3. Maintain the peeled butternut squash upright on your cutting board. Cut down the butternut squash in half lengthwise from top to bottom. Having cut the first round at the bottom ensure stability. If your squash is not very stable at this point, cut another 1/4-inch from the bottom so you get a nice flat surface.
4. Scrape out the seeds and pulp with a spoon.
5. Lay the butternut squash halves, cut side down, and cut the butternut into slices, lengthwise.
6. Then cut the slices crosswise to obtain your butternut cubes.

Photo credit: © Eatwell101.com

Photo credit: © Eatwell101.com

Photo credit: © Eatwell101.com

Directions

1. To prepare the chili butternut squash soup: Heat oil in a large pot over medium-high heat. Add onions and red chile peppers cook until onions are soft, about 3 minutes. Stir in garlic and half the spring onions and cook for 1 minute.

2. Add butternut squash, black beans, tomato, Italian Seasoning, cilantro, and stir to coat. Stir in coconut milk, vegetable broth, black pepper, cayenne pepper and bring to a boil, then reduce heat to simmer for 20 minutes.

3. Stir in the kale (or any other leafy greens) and cook for about 4 minutes. Sprinkle with remaining chopped green onions. You can serve the chili butternut squash soup with brown rice and avocado on the side. Enjoy!

Photo credit: © Eatwell101.com

What to do with chili butternut soup leftovers?

The chili butternut soup keeps well for up to 2 days in the refrigerator. Reheat in the microwave on the stove, adding a few drops of water to loosen the soup if necessary.

More butternut soups you might like

• Crockpot Chickpea Butternut Soup
• Butternut Squash Cleansing Detox Soup
• Roasted Butternut Squash and Brussels Sprout Soup
• Orange Butternut Squash Soup

Photo credit: © Eatwell101.com