Butternut Squash Chili Recipe

When the air turns crisp and you crave something deeply comforting, this is the recipe that answers the call. It’s a hug in a bowl, a vibrant, cozy, and surprisingly quick meal that will completely change how you see chili.

Imagine tender, sweet cubes of butternut squash mingling with savory ground turkey and creamy beans, all swimming in a subtly creamy, herb-infused broth. It’s hearty, it’s wholesome, and it’s on your table in just about 30 minutes. Honestly, what’s not to love?

Why This Chili Feels Like a Culinary Hug

This isn’t your average, heavy chili; it’s something a little lighter, a little brighter. The butternut squash brings a natural sweetness that perfectly balances the savory notes, creating a complex flavor profile that feels both familiar and excitingly new.

It’s incredibly versatile, too. With its thinner, creamy broth, it happily straddles the line between a hearty chili and a luxurious stew. And because it comes together so quickly, it’s a lifesaver on those busy weeknights when you need a satisfying dinner, fast.

Ingredients Needed for the Recipe

Gathering these simple, wholesome ingredients is the first step toward a fantastic meal. Here’s your shopping list:

• 1 tablespoon olive oil
• 1 large carrot, diced
• 1 stalk celery, diced
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme, minced
• 2 cups butternut squash, peeled and diced
• 1 can (14 oz) great northern beans, drained and rinsed
• 10 ounces ground turkey
• 2 ½ cups chicken broth
• ½ cup heavy cream
• 2 cups fresh kale, chopped and massaged

Is Butternut Squash Chili Good for You?

Absolutely, and in so many delightful ways. It’s a fantastic, sneaky vehicle for getting a wonderful variety of vegetables into your diet. You’ve got your classic mirepoix—carrots, celery, onion—plus the superstar squash and leafy green kale all in one pot.

Butternut squash itself is a powerhouse, packed with Vitamin A for eye health and immune support. Using lean ground turkey keeps the protein high and the fat content lower than traditional beef chili, making it a feel-good choice that doesn’t skimp on satisfaction.

How to make Butternut Squash Chili?

The process is wonderfully straightforward, a simple dance of building flavors in one pot. Just follow these easy steps and you really can’t go wrong.

Browning the Turkey

Start by browning your ground turkey in a sauté pan over medium-high heat. Break it up with a spoon as it cooks until it’s no longer pink.

Draining it in a colander is a key step—it removes any excess oil, ensuring your chili broth stays clean and creamy, not greasy. Set the turkey aside for its grand entrance later.

Sautéing the Aromatics

In a large Dutch oven or stockpot, warm the olive oil over medium heat. Add your diced carrot, onion, and celery—the holy trinity of flavor.

Let them sauté for about 3 to 4 minutes, until they just begin to soften and smell incredible. This gentle cooking unlocks their sweetness and forms the flavor foundation of your entire dish.

Building the Flavor Base

Now, stir in the minced garlic and fresh thyme. The aroma that wafts up at this moment is pure magic, I tell you.

Cook for just another minute, until the garlic is fragrant. Then, it’s time for the main cast: add the diced butternut squash, the drained beans, the cooked turkey, and pour in all that chicken broth.

Letting It All Simmer Together

Bring the pot to a lively boil, then immediately reduce the heat to a gentle medium-low. Let it simmer, uncovered, for about 15 minutes.

This is where the magic happens. The squash becomes fork-tender, the flavors marry and deepen, and your kitchen will smell like a dream.

The Final, Creamy Touches

Towards the end of the simmering time, stir in the heavy cream and your pre-massaged kale. The cream adds a luxurious richness that makes the broth so satisfying.

Let it simmer for another 4 to 5 minutes, just until the kale has wilted beautifully into the chili. You’re now moments away from a truly wonderful meal.

Serving Up Your Creation

Ladle the steaming chili into bowls and get creative with toppings! This is where everyone can make their bowl their own.

I love a combination of diced avocado for cool creaminess, a sprinkle of sharp cheddar cheese, and a handful of crunchy tortilla chips. A dollop of sour cream or Greek yogurt is also a fantastic finish.

What to Serve With Your Chili

This chili is a complete meal all on its own, but it also plays wonderfully with others. For a truly cozy night in, a thick, buttery slice of crusty bread is perfect for dipping into that creamy broth.

If you’re feeding a hungrier crowd, like a pack of teenagers after sports practice, a simple side salad with a bright vinaigrette provides a fresh contrast. It’s all about creating a meal that feels balanced and utterly satisfying.

Tips

Don’t skip massaging the kale! Just rub the chopped leaves with a little olive oil or lemon juice for a minute until they darken and soften. It transforms tough, bitter kale into a tender, delightful green.

For a serious time-saver, look for pre-diced butternut squash in the produce section. You can also often find a pre-chopped mirepoix mix, which eliminates all the chopping altogether.

Want a lighter version? You can easily swap the heavy cream for whole milk, half-and-half, or even a creamy, unflavored non-dairy milk like oat or cashew milk. The result will still be wonderfully rich.

Ingredient Swaps and Variations

The beauty of this recipe is its flexibility. Feel free to make it your own! If you’d like a different herbal note, fresh rosemary makes a wonderful substitute for the thyme, offering a piney, robust flavor.

Out of butternut squash? Diced sweet potato is a fantastic stand-in, providing a similar texture and sweet, earthy flavor that works beautifully in this context.

To make it vegetarian, simply leave out the turkey and use vegetable broth. For a vegan version, do that and swap the heavy cream for full-fat coconut milk—it adds a lovely, subtle sweetness.

Your Butternut Squash Chili Questions, Answered

Can I make this in a slow cooker? You bet. Brown the turkey first, then add it and all other ingredients (except the cream and kale) to the pot.

Cook on high for 3 hours or low for 5-6 hours. Stir in the cream and kale in the last 30 minutes, just until the kale wilts. It could not be easier.

How should I store and reheat the leftovers? This chili keeps beautifully! Let it cool completely, then store it in an airtight container in the fridge for up to 4 days.

Reheat a single portion in the microwave, or warm the whole batch gently on the stovetop over medium heat, stirring occasionally. You may need to add a splash of broth if it has thickened up.

Can I freeze this chili? Yes, but with one small caveat. The creamy base can sometimes separate a bit upon thawing.

For best results, freeze it without the cream and kale. When you’re ready to eat, thaw it overnight, reheat it, and then stir in the cream and fresh kale, simmering until the kale is tender.