Hearty Chili Butternut Squash Soup (Vegan Option!)

This Chili Butternut Squash Soup with White Beans is a wonderfully hearty, flavorful, and nourishing soup that’s perfect for a satisfying meal! It combines the natural sweetness of butternut squash with creamy white beans, diced tomatoes, kale, and a warming blend of spices like cumin and chili powder, all simmered in a fragrant coconut milk broth. I absolutely love making this Chili Butternut Squash Soup because it’s packed with healthy ingredients and tastes incredibly comforting. While butternut squash often screams fall, it stores well, making this delicious soup a fantastic option even on these cooler spring evenings we’re having around April 14, 2025!

Why You’ll Love This Chili Butternut Squash Soup

• Healthy and Nourishing: Packed with vegetables like butternut squash and kale, plus protein-rich white beans.
• Flavorful and Comforting: A delicious balance of sweet squash, savory broth, warming spices, and creamy coconut milk.
• Easy One-Pot Meal: Most of the cooking happens in one large pot or Dutch oven.
• Vegetarian/Vegan Friendly: Naturally vegetarian, and easily vegan by ensuring your broth is vegetable-based.
• Customizable: Easy to adjust the spice level or add different vegetables.

Ingredients for Chili Butternut Squash Soup with White Beans

Here’s what you’ll need to make this hearty and healthy soup. The full list with measurements is in the recipe card below.

Vegetables & Aromatics

• Butternut squash, peeled and cubed (Vegetable)
• Red chile pepper, diced (Vegetable)
• White beans (cannellini, northern, etc.), drained and rinsed (Beans)
• Diced tomatoes (Canned Vegetable)
• Coconut oil (Oil)
• Medium onion, chopped (Vegetable)
• Garlic cloves, minced (Aromatic)
• Green onions, chopped (Vegetable)
• Kale (or collard greens, or spinach), chopped (Vegetable)
• Cilantro sprigs (Herb)

Broth & Creaminess

• Low-sodium vegetable broth (Liquid)
• Coconut milk (Dairy Alternative)

Seasoning

• Italian seasoning (Spice Blend)
• Salt (Seasoning)
• Black pepper (Spice)
• Cumin powder (Spice)
• Cayenne pepper (Spice)

Garnish

• Parsley
• Green Onions

(Note: the full ingredients list, including measurements, is provided in the recipe card below.)

Variations

I love the combination of flavors in this Chili Butternut Squash Soup, but here are some tasty variations:

• Different Beans: Use black beans (as mentioned in the original instructions, though ingredients listed white), kidney beans, or chickpeas instead of white beans.
• Add More Veggies: Toss in some diced carrots, celery, or sweet potatoes along with the squash.
• Make it Spicier: Increase the amount of cayenne pepper or add a chopped jalapeño along with the red chile.
• Different Greens: Use Swiss chard or spinach instead of kale (spinach will wilt much faster).
• Add Protein: Stir in some cooked shredded chicken or crumbled sausage if you’re not keeping it vegetarian.

How to Make Chili Butternut Squash Soup

Let me show you how easy it is to make this flavorful Chili Butternut Squash Soup:

Sauté Aromatics

1. First, I heat the coconut oil in a large pot or Dutch oven over medium-high heat.
2. I add the chopped onions and diced red chile peppers and cook until the onions are soft, which takes about 3 minutes.
3. I stir in the minced garlic and about half of the chopped green onions (reserving the rest for garnish) and cook for just 1 minute more, until fragrant.

Simmer Soup Base

1. I add the cubed butternut squash, drained and rinsed white beans (the ingredients list specifies white beans), diced tomatoes, Italian seasoning, and cilantro sprigs to the pot. I give it a good stir to coat everything.
2. Next, I stir in the coconut milk, vegetable broth, black pepper, and cayenne pepper.
3. I bring the mixture to a boil, then immediately reduce the heat to maintain a gentle simmer.
4. I let the soup simmer for about 20 minutes, or until the butternut squash is tender.

Add Greens and Finish

1. I stir in the chopped kale (or other leafy greens).
2. I continue to simmer gently until the kale has wilted, which usually takes about 4 minutes.
3. I taste the Chili Butternut Squash Soup and adjust the seasoning with salt and pepper if needed.

Serve

1. Garnish
2. Serve

Tips and Tricks for the BEST Squash Soup

Here are my secrets for making this Chili Butternut Squash Soup truly exceptional:

• Uniform Squash Cubes: Cut the butternut squash into roughly even ½-inch cubes so they cook at the same rate.
• Sauté Aromatics: Don’t skip sautéing the onion, chili, and garlic; it builds a crucial flavor base.
• Full-Fat Coconut Milk: Use canned, full-fat coconut milk for the creamiest texture and richest flavor.
• Add Greens at the End: Stirring in the kale or spinach just until wilted keeps it vibrant and prevents it from overcooking.
• Adjust Spice: Control the heat by adjusting the amount of red chile pepper and cayenne pepper. Remove seeds from the chile for less heat.

How to Serve

This Chili Butternut Squash Soup is hearty enough to be a meal on its own! Serve it hot, garnished with:

• The remaining chopped green onions
• Fresh chopped parsley or cilantro
• A dollop of plain yogurt or sour cream (if not vegan)
• Toasted pumpkin seeds (pepitas) for crunch
• Crumbled tortilla chips

It’s also great served alongside:

• Crusty bread or cornbread
• A simple green salad

Make Ahead and Storage

This soup is fantastic for making ahead, and the flavors often deepen overnight! Store leftover Chili Butternut Squash Soup in an airtight container in the refrigerator for up to 4-5 days. Reheat gently on the stovetop or in the microwave. This soup also freezes well for up to 3 months. Thaw overnight in the refrigerator before reheating.

FAQs about Chili Butternut Squash Soup

• Can I use frozen butternut squash?
  • Yes, you can use frozen butternut squash cubes. You may not need to simmer the soup quite as long in step 3, as frozen squash often cooks faster.
• Is this soup very spicy?
  • The spice level depends on the type and amount of red chile pepper and cayenne used. You can adjust it completely to your preference. Remove seeds from the chile for less heat.
• Can I blend this soup?
  • While this recipe is written as a chunky soup, you could certainly blend a portion (or all) of it using an immersion blender or regular blender (carefully!) for a smoother, creamier texture before adding the kale.

Enjoy this healthy, comforting, and flavor-packed Chili Butternut Squash Soup with White Beans! It’s a perfect satisfying meal.

Chili Butternut Squash Soup with White Beans

• Author: Caoimhe Byrne
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4-6 1x
• Category: Soup, Main Course, Vegan, Vegetarian
• Cuisine: American, Fusion

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Description

This Chili Butternut Squash Soup with White Beans is a hearty, healthy, and flavorful soup. Cubed butternut squash, white beans, tomatoes, and kale simmer in a lightly spiced coconut milk and vegetable broth base.

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Ingredients

Scale 1x2x3x

• 1 tablespoon coconut oil (or olive oil)
• 1 medium yellow onion, chopped
• 1/2 medium red chili pepper (such as Fresno or jalapeño), seeded and diced
• 3 cloves garlic, minced
• 2 green onions (scallions), chopped, white and green parts separated
• 2 cups butternut squash, peeled, seeded, and cut into 1/2-inch cubes
• 1 (15-ounce) can white beans (cannellini or great northern), drained and rinsed
• 1 (15-ounce) can diced tomatoes, undrained
• 1/2 teaspoon Italian seasoning
• 2 sprigs fresh cilantro, chopped (plus more for garnish)
• 1 cup full-fat canned coconut milk
• 1 cup low-sodium vegetable broth
• 1 teaspoon black pepper
• 1/4 teaspoon Cayenne pepper (or more, to taste)
• 1 cup chopped tender kale (or collard greens, or spinach)
• Salt, to taste

Optional Sides/Garnish:

• Cooked brown rice
• Avocado slices

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Instructions

• Sauté Aromatics: Heat the coconut oil in a large pot or Dutch oven over medium-high heat. Add the chopped onion and diced red chili pepper. Cook until the onions begin to soften, about 3 minutes, stirring occasionally.
• Add Garlic & Green Onions: Stir in the minced garlic and the white parts of the chopped green onions. Cook for 1 minute more, stirring constantly, until fragrant.
• Add Main Ingredients: Add the cubed butternut squash, drained and rinsed white beans, undrained diced tomatoes, Italian seasoning, and chopped cilantro sprigs to the pot. Stir to coat the vegetables.
• Add Liquids & Seasonings: Pour in the coconut milk and vegetable broth. Add the black pepper and cayenne pepper. Stir everything together.
• Simmer: Bring the soup to a boil, then reduce the heat to low, cover partially, and simmer for 20 minutes, or until the butternut squash is tender when pierced with a fork.
• Add Kale: Stir in the chopped kale (or other leafy greens). Cook for about 4 minutes more, or until the kale has wilted.
• Season and Serve: Taste the soup and adjust seasoning with salt and additional black pepper if needed. Ladle the soup into bowls. Sprinkle with the remaining green parts of the chopped green onions and extra fresh cilantro, if desired. Serve hot, optionally with a side of brown rice and avocado slices.

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Notes

• Butternut Squash: Peeling and cubing butternut squash can be time-consuming. Look for pre-cut squash in the produce section to save time. Ensure cubes are roughly uniform for even cooking.
• Chili Pepper: Adjust the amount of chili pepper (or cayenne) based on your heat preference. Remove seeds for less heat.
• Beans: Cannellini or Great Northern beans work well. Ensure they are drained and rinsed.
• Coconut Milk: Use full-fat canned coconut milk for the best creamy texture. Shake the can well before opening.
• Leafy Greens: Kale, collard greens, or spinach can be used. Add spinach during the last minute or two as it wilts very quickly.
• Storage: Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently.