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.
Ingredients
Scale
- 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
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.
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.