Butternut Squash Chicken Chili

This is one spectacular soup. It has the best of both worlds in that it has a little heat to balance the natural sweetness of the squash. I have never made anything like this. With Butternut squash, I’m usually roasting it, which is all fine and good. But added to a chicken chili, it just adds a whole new layer of flavor and texture. And after it cooks all day long in the crock-pot, it’s wonderful on cold nights.

Butternut Squash Chicken Chili. {adapted from Kiss My Whisk}

• 1 butternut squash, cut into 1 to 1-½ inch pieces
• 1 red pepper, chopped
• 1 green pepper, chopped
• 1 onion, chopped (reserve some for serving if desired)
• 1 package chicken or turkey breasts (approx 1-½ lbs)
• 1 can cannellini beans, drained
• 1 can corn, drained
• 1 28 oz can diced tomatoes with green chiles
• 3 garlic cloves, crushed
• 2 tablespoons chili powder
• 1 tablespoons cayenne pepper
• 2 teaspoons cumin
• 1-2 cups low sodium chicken broth
• salt and pepper

1. A lot of chopping and love went into this dish! To chop the squash, I peeled it first. Then I cut off the neck and chopped that part. For the lower part, I scooped out the seeds and chopped what was left.

2. I seared my chicken thighs in 2 Tablespoons of oil first. I sprinkled them with chili powder.

3.Place all ingredients in slow cooker, stir/mix together and cook on low for 7-8 hours.

4. Once cooked shred chicken.

5. Top with sour cream, cheese, salsa, green onions, cilantro, etc. I liked mine without any toppings.

This one is a definite keeper and now I have some other ideas to use up butternut squash that we get from our local CSA, Snow’s Bend Farms. When the vegetables are in season, I love to bring out the best of the flavors. This soup certainly made something special out of a plain butternut squash.