Butternut Squash Chili

There’s something about the month of December. It typically means one thing. Busyness. In the midst of the hustle and bustle, it’s easy to forget to take care of yourself, to eat well, and to get in regular workouts. With longer evenings in, it’s easy to make¬†rich comfort foods and indulge in treats all month long. With this in mind, I always have a few go-to weeknight dinners ready. This one has become a new favorite. An addition of butternut squash makes the soup hearty, comforting, and adds an additional vegetable to the mix. To save time, I roast my butternut squash ahead and then store it until I make the soup.

Keep reading for the full recipe after the jump!

Butternut Squash Chili

Yields: 6-8 servings


  • 1 red onion, diced
  • 2 red bell peppers, deseeded and diced
  • 3 diced tomatoes, fresh and deseeded
  • 3 T extra virgin olive oil, divided
  • 1 lb ground turkey
  • 1 butternut squash, roasted and cut into 1 inch cubes
  • 2 cans organic black beans, rinsed and drained
  • 4 cups chicken stock
  • 3 T chili powder
  • 1 T ground cumin
  • 1 T smoked paprika
  • 1 t cayenne pepper
  • salt and pepper, to taste

For toppings:

  • Non-fat greek yogurt or sour cream
  • Cilantro
  • Lime
  • Grated cheddar cheese


(To save on time prep the butternut squash ahead of time.) Preheat oven to 425 degrees F. Cut butternut squash in half and remove seeds with a large spoon. Coat inside of the squash with olive oil and season with salt and pepper. Roast in the oven for 20-25 minutes or until fork tender.

In a large pot, with 1 T olive oil add diced onion. Cook over medium high heat until translucent. Add peppers and cook for an additional two minutes. Add ground turkey and brown until cooked through. Add beans and diced tomatoes. Add seasonings and brown. Pour chicken stock in. Add cubes of roasted squash. Reduce the heat to a simmer and cover with a lid. Simmer for 20 minutes to meld flavors.

Laddle into your favorite bowl and add toppings. Grab a large spoon and enjoy!


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