Ok, December 3, 3 blog posts AND I’ve actually made this recipe, so we’ve got 2 out of 3 that I can personally endorse. This post is brought to you with love from Nashville, the city where my bff lives. She signed up for a CSA box this year, and was apparently up to her ears in butternut squash this fall. She found this delicious and healthy soup recipe, and fed us for days on a recent visit. We ate soup for lunch, soup for snacks, and late night soup instead of late night drunk food. Yay us!
I was so impressed with this tasty soup that I turned around and made it when I got home. It really is healthy, and would actually qualify on the Weight Watchers Simple Start program, if you’re into that kind of a thing.
A few quick notes – super kudos to the bff for peeling, scooping and cutting up the squash from the CSA box – thank you for all your hard work! I bought my squash peeled and cut, cause I’m lazy. Also, she found the fresh sage the recipes calls for – I did not, so I just threw in a bunch of dried. I added a can of butter beans – a mistake. Their skins peel off and get a bit weird – stick with Northern white beans. One other note – I do have a hard time calling this chili. It’s definitely more of a soup, but if you want to make it chili, just add some chili powder (that’s what makes chili chili, right?).
Per my honor system, I’ll direct you over to Foodie Crush for the full recipe, but here are the ingredients to get you started:
Roasted Butternut Squash & Turkey Chili
- 4 cups butternut squash, bite size dice
- salt and pepper
- 2 tablespoons olive oil
- 1 pound ground turkey
- 1 medium onion, chopped
- 3 cloves garlic, pressed
- 1/2 cup white wine
- 2 cans white beans, rinsed and drained, I like great northern variety
- 4 cups chicken stock (32 ounces)
- 3 pasilla peppers, roasted, seeded and sliced into 1/4” ribbons
- 1/2 cup fresh sage leaves, cut into ribbons with scissors or diced
- 2 teaspoons cumin
- 1 1/2 teaspoons salt
- 1 teaspoon white pepper
Directions: for the rest of the directions and full recipe, please visit the full recipe on Foodie Crush.
Images courtesy of Foodie Crush.