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.
- 2 Tablespoons Olive oil
- 1 Spanish onion, diced
- 5 cloves garlic, minced
- 3 Tablespoons ground cumin
- 2 Tablespoons ground chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1 medium butternut squash (about 2 1/2 pounds), peeled, seeded and cubed (7 cups)
- 1 quart vegetable stock
- 6 ounce can tomato paste
- 28 ounce can diced tomatoes
- 3 16 ounce cans dark red kidney beans, rinsed and drained
- Sliced scallion
- Tortilla strips or dried garbanzo beans
- Grated cheese
- Greek yogurt or sour cream
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!
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American, Southwest
Keywords: vegetarian squash chili