I’m filing this butternut squash chili recipe under D for Damn Delicious. The squash’s sweetness takes on smoked paprika, chili powder (brave enough to go Ancho?) and cumin – and wins. And the toasted garbanzo beans on top are the crunch this soup begs for.
Heat olive oil in an 8-quart stockpot. Add onions and cook until browned, about 12 minutes. Add garlic, cumin, chili powder, paprika and cayenne. Cook for 2 minutes, stirring.
Add squash and about 1 cup of vegetable stock. Scrape up the browned bits in the bottom of the pot. Add the remaining stock, tomato paste, tomatoes and their juices, and kidney beans.
Bring to a boil and reduce heat to a simmer. Cook, stirring occasionally, until squash is tender but not mushy, about 15 – 20 minutes.
Serve hot with assorted garnishes.
You can prep most of the ingredients while the onions are browning, so prep time shown is just to organize ingredients and chop the onions and garlic.
If you cut the squash lengthwise in half first, it is easier to peel. Using a sharp peeler, remove the skin, then scoop out the seeds. Your squash is ready to chop!
Keywords: vegetarian squash chili